Homemade Vanilla Chocolate Truffles

In a small thick-bottomed pot, place the clotted cream and heat it over low heat until warm but not boiling.

Using a small sharp knife, cut the vanilla pod lengthwise, extract the black seeds, and use only half, saving the rest for another recipe.

Add the vanilla seeds to the cream in the pot and stir to mix and release the aroma.

Add the chocolate and honey, and stir until the chocolate melts and the mixture is smooth and thick.

Pour the mixture into a deep dish and let it cool completely.

Using a small spoon, take some of the mixture and shape it into smooth balls quickly to avoid melting.

Place the chocolate balls in the fridge to cool completely.

For coating, place dark chocolate, white chocolate, almonds, hazelnuts, and vermicelli in deep plates.

Dip a ball in dark chocolate, coat it lightly with a fork, and then roll it in nuts or other preferred coatings.

You can decorate the truffles with lines or dots of melted chocolate.

Place the truffles on a serving dish, let them cool, and store in the fridge until serving.