In a small saucepan on low heat add the heavy cream slowing bringing it up to a small boil.
Once the cream is hot, turn the heat off and whisk in the chocolate squares.
Continue to whisk until the chocolate is completely melted.
Next, whisk in the vanilla bean paste and continue whisking until the truffle filling is shiny.
Allow the truffle filling to cool for about an hour or until it reaches room temperature.
Once the truffle filling has reached room temperature, transfer it to a pipping bag with a small tip or to a large ziplock bag with one corner cut off.
Melt the dipping chocolate wafers per package instructions.
Using a silicone candy mold, fill each mold with dipping chocolate halfway up.
Gently tap the mold to evenly distrubute the chocolate.
Next, place the tip of the pipping bag slightly into the dipping chocolate of each mold. Do not allow the tip of the piping bag to touch the bottom of the mold. Squeeze enough truffle filling into each mold until the mold is full. (You will notice the dipping chocolate expand around the filling and encase it, only leaving the truffle filling in the center of the truffle.)
Do not tap the mold after this step because it will displace the truffle filling.
Gently, transfer the mold to the freezer and allow the truffles to set up for 10 minutes.
Once the truffles have been frozen for 10 minutes, remove the mold from the freezer and add a small layer of dipping chocolate to the top of each truffle and gently tap the mold to distribute the chocolate.
Place the mold back in the freezer and allow the truffles to set up for 15 minutes.
Remove each truffle from the mold by gently rolling them out.
