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Chop the chocolate. Finely chop the white chocolate and place it into a large bowl.
Heat the cream. Pour ½ cup of cream into a saucepan with the scraped vanilla bean seeds and place over medium heat. Watch it as it comes to a simmer.
Pour hot cream over the chocolate. Once simmering, immediately pour the hot cream over the chopped chocolate, cover the bowl and let stand for 2 minutes. Uncover the bowl and whisk until the chocolate is completely melted and the mixture is smooth and silky. Let it cool for 5 minutes so it is no longer hot.
Add cold cream. Pour in the remaining cold cream while whisking until combined.
Chill. Place the bowl in the fridge and chill for at least 2 hours or overnight until completely cold.
Whip. Once thoroughly chilled, add the vanilla extract and beat with an electric hand mixer or stand mixer fitted with the whisk attachment on medium speed until thick and fluffy.