Christmas Chocolate Truffles
Slit vanilla bean lengthwise and scrape out seeds. Combine pod, seeds, heavy cream, cinnamon stick, cardamom and star anise in a pot. Boil, cover and let stand for 30 minutes. Strain through a sieve. Chop white and milk chocolate and set 100g (approximately 7 tablespoons) of milk chocolate aside.
Add remaining chocolate to a bowl. Boil heavy cream again, pour over chopped chocolate and let melt while gently stirring. Cool for at least 5 hours. Cut butter into small pieces and mix in with the chocolate cream.
Place in a piping bag with a large tip and pipe large spheres onto a baking sheet lined with baking paper. Refrigerate for at least 1 hour. Roll slightly in hands to smooth and form into a ball. Melt remaining milk chocolate, dunk each truffle to coat and roll in cocoa. Dry and serve.