Whisk seeds from the vanilla bean into cream

Heat cream over a double boiler until simmering

Turn off heat and add chocolate, but do not stir

Let stand for 10 minutes

Whisk until smooth but do not over mix

Cool approximately 2 hours in the refrigerator

To assemble, use a teaspoon to spoon out ganache

Roll into balls and place on a baking sheet lined with parchment paper

Refrigerate for 15 minutes

Roll truffles in desired coatings

Keep refrigerated until ready to serve