Bittersweet Chocolate Truffles

• 4 12 ounces milk
• 10 12 ounces heavy cream
• 7 ounces unsalted butter
• 3 ounces invert sugar (corn syrup)
• 12 vanilla bean, split and scraped
• 28 ounces bittersweet chocolate, chopped fine
• cocoa powder

1. Heat milk, cream, butter, invert sugar and vanilla to a simmer.
2. Pour over chocolate, stir to incorporate and let cool until mixture can be piped.
3. Pipe with plain tip on to sheet pan covered with parchment.
4. Cool.
5. Roll/toss in cocoa powder.

milk, heavy cream, butter, invert sugar, vanilla bean, bittersweet chocolate, cocoa

Taken from www.food.com/recipe/bittersweet-chocolate-truffles-46627 (may not work)