My French Grandmères Secret Recipe for Best Truffle with Dark Chocolate

Heat the heavy whipping cream in a small heavy-bottomed saucepan over medium heat until small bubbles form at the edges (simmering), but do not allow it to reach a rolling boil.

Remove the cream from the heat and whisk in the fleur de sel and vanilla bean paste.

Pour the hot cream mixture over the finely chopped dark chocolate. Let it sit, untouched, for 5 minutes.

Use a silicone spatula to stir slowly in small concentric circles starting from the center, moving outward. Add the 2 tbsp (28g) cubed butter and 1/2 tsp vanilla bean paste. Until the mixture transforms into a glossy, liquid mirror surface.

Pour the ganache into your shallow dish. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 4 hours 5 mins until the center is firm to a thumb press but slightly yielding.

Using a melon baller or teaspoon, scoop small portions of the ganache and roll them quickly between your palms to form spheres.

Roll each sphere in a bowl of Dutch-process cocoa powder until fully coated and matte in appearance.