

A combination of PR, fashion & food
mire-poix [mir-pwah] noun
The holy trinity in French cooking: onions, carrots and celery.
Place chocolate in heatproof bowl. In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla. Cover and refrigerate until firm, about two hours.
Using a melon baller or teaspoon, drop by rounded teaspoonfuls onto two waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about one hour. (Make-ahead: Cover and freeze for up to one day.)
Coating: Roll each truffle in a small bowl with a couple tablespoons of cocoa powder.
Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to one week or freeze for up to three months.
*note: You will notice that I used cocoa powder for the coating instead of chocolate because that's how I like my truffles.
xoxO