Chocolate Vanilla Cream Truffles

These are a real melt in the mouth treat: soft creamy truffles with a crisp chocolate shell and generous dusting of cocoa.

1. 1

   Put the cream, sugar and vanilla paste in a saucepan over a low heat and stir for a minute or two until the sugar has dissolved and bubbles start to appear at the edges. Turn off the heat and leave it to cool for at least 20 minutes, until room temperature.
   With an electric whisk, whisk the butter for a minute or two until soft and creamy then, whilst still whisking, slowly pour in the vanilla cream. Turn the speed up and whisk for at least 5 minutes until it has thickened and looks like silky smooth, glossy whipped cream.
   Cover with cling film and place in the fridge for at least two hours to firm up a little.
   Line a couple of baking trays or plates with greaseproof paper or cling film. Scoop a generous teaspoon of the filling and either shape into a quenelle / oval with another teaspoon, or roll into a ball by hand. Place on the lined tray / plate, insert a cocktail stick and repeat with the rest of the cream. Place in the freezer for at least 30 minute, until firm.
   Melt the chocolate over a pan of simmering water, or in the microwave, then leave to cool for about 10 to 15 minutes (until just warm to touch). Sift a couple of tbsp of cocoa powder over another tray or plate.
   Dip each truffle into the chocolate (you may need to warm the chocolate again half way through if it starts to set), place it on the dusted tray / plate and sift over more cocoa powder. Carefully roll in the cocoa powder to cover completely. Leave for 5 minutes then remove the cocktail stick and dust over a little extra cocoa powder if needed to cover the small hole. Chill in the fridge.