Yield: about 2 dozen

Ingredients
8 oz Semi-sweet chocolate
1/3 cup Milk
1/3 cup Unsalted butter
2 Egg yolks, slightly beaten
1/2 Vanilla bean
Unsweetened cocoa

Directions:
In saucepan, melt chocolate with milk and butter over low heat,
stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into
egg yolks, the whisk yolks into chocolate mixture in saucepan. Add
vanilla; beat well. Pour into small bowl; cover and refrigerate until
firm. (You can store in refrigerator for up to 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.

Tags: Candy, Truffles