Many people saw the name and thought "vanilla, as opposed to...." As if "vanilla" necessarily meant "plain." No, these are vanilla. Powerful enough to stand up to high-quality bittersweet chocolate. No kidding.
~1 1/2 lbs. bittersweet chocolate
9 oz. white chocolate, chopped
1/2 C. + 2 Tbsp. heavy cream
3 vanilla beans
2 Tbsp. good vanilla extract, preferably Tahitian
Temper about 1 lb. of the chocolate, and use it to coat the insides of about 6 dozen small paper candy cups. (Look in the yellow pages under "Candy making supplies" for a store that will sell these and, if you're reading this, lots of other things that you want.) I find a tiny little whisk to be a perfect tool for this (admittedly somewhat demanding and tedious) task.
Put the white chocolate in a smallish bowl. Slit open the vanilla beans, scrape out the oily seed pulp, and add it to the white chocolate. Cover the bowl tightly with plastic wrap. Put the scraped out husks of the vanilla beans in a small saucepan and add the cream. Bring just to a boil, then remove from heat and allow to steep, covered, until thoroughly cool. Return the cream to a boil, then strain it into the bowl with the white chocolate and vanilla bean innards. Wait about 30 seconds to allow the chocolate to melt, then whisk until smooth. Whisk in the vanilla extract (I like Tahitian because it has a very different flavor from the more common Madagascar, Indonesian, or Mexican beans, and I like to combine the two for this filling. I think Madagascar beans are best.) and allow to cool until it reaches a soft frosting consistency; this may take up to 12 hours.
Pipe the white chocolate ganache into the prepared cups--a Ziploc bag with the corner cut off is perfect for this--and smooth down any peaks.
Temper the remaining bittersweet chocolate and, using a butter knife, add a cap of chocolate to close each cup. The texture of the chocolate will be best if you wait at least 24 hours.