I made these for the blogger gift swap event to raise awareness of Fairtrade and the real difference that Fairtrade status has made to vanilla farm workers in Uganda.
I wanted to make something that was really going to showcase the heady, spicy vanilla I had been sent to sample so I decided on vanilla truffles. There is something I find rather beautiful about chocolate truffles, luxurious, satisfying and very, very yummy.
As the event was co-hosted by the Fairtrade Foundation I used certified Fairtrade products in the recipe where possible.
225g white chocolate
80ml double cream
1/2 - 1 tsp Ndali vanilla powder (to taste)
20g unsalted butter
300g tempered white chocolate
1/4 - 1/2 tsp Ndali vanilla powder (to taste)
or 300g tempered vanilla white chocolate
1. In a medium sized pan, heat the cream until it begins to simmer, then remove from the heat and stir in the white chocolate. Leave to stand for five minutes. Add the butter and vanilla and stir until smooth. Transfer to a dish and refrigerate for at least two hours.
|Look at all those gorgeous vanilla flecks|
2. Line a baking tray with greaseproof paper. using a melon baller, scoop out small amounts of ganache and form into a ball.
|Patiently waiting for their chocolate jackets|
3. Carefully temper your white chocolate and add the vanilla powder, if using.
4. When ready, place individual truffles on the end of a fork. Using a teaspoon coat your truffle with the chocolate. Carefully return to the baking tray and allow to set. Do not refrigerate tempered chocolate or your will lose that lovely shine.
|I hope they were enjoyed by their recipient!|