8	Oz.	Unsweetened baking chocolate
		Finely chopped
2/3	Stick	Sweet butter, cut into small pieces
1/4	Cup	Brewed coffee or water
1	Vanilla bean	Split, seeded and hull reserved
2	Egg	Yolks, slightly beaten
1	Cup	Equal spoonful sweetener
1 1/3	Cups	Equal spoonful sweetener
		(Used as a dusting powder)
1/4	Cup	Unsweetened cocoa powder

Put chocolate, butter, coffee or water, and vanilla bean seeds into a microwave safe cooking dish. Mix slightly to moisten chocolate. Microwave on 50% power for 3 minutes. Stir to dissolve lumps. Please note that additional time may be used at 20 second intervals on 50% power if chocolate needs more time to melt. Stir an "Equal Spoonful" sweetener and combine well. Spoon onto small pan, lined with waxed paper. Spread evenly and remove any vanilla seeds. Place in refrigerator until semi-firm. Save the reserved vanilla been hull for another recipe. Prepare dusting powder by combining "Equal Spoonful" sweetner and cocoa powder in a small bowl. When truffles are firm enough to hold shape, cut into desired bite sized squares and mold into balls by hand. Roll each turffle in dusting powder. Serve at room temperature. Refrigerate to store. Makes 12 large or 18 small truffles.