Put the chocolate, cream and vanilla in
a pan and heat very gently until melted.
Cool, then chill for 90 mins until firm.
Use a mini ice cream scoop or
teaspoon to make 24 truffles, then
dust with cocoa or grated white
chocolate. Chill until ready to eat.
You can make these 4 days ahead
or they will freeze for 1 month.
Thaw in a cool place and, if needed,
dust with a little more cocoa.