Recipe (for 15 white truffles and 15 black truffles)

Whip the cream with the sugar, the vanillin and a pinch of salt.
Add the chocolate powder carefully with an enveloping movement.
Cream the butter to obtain a foamy mass and mix uniformly with the formerly obtained dough.
Mould the truffles with the cloth strainer or two spoons and put in the cooler to harden the dough before proceeding with the coating.
Melt and temper the chocolate couverture(56% cocoa) and dip the truffles in it, drain  and let them cool to room temperature.
Roll black truffles in the alkalized cocoa powder. For white truffles we can choose between cocoa powder if we prefer a bitter taste or white chocolate powder to obtain a contrast in colour and a sweeter taste.