100 grams white chocolate
30 grams butter
2 tablespoons fresh cream
1 Tahitian vanilla pod
1 tablespoon Pure Vanilla Extract
1 tablespoon of Amarula or Brandy
200 grams of white chocolate melts for dipping
Spilt the Vanilla Pod & scrape out the seeds. Place the seeds, the empty pod, white chocolate, butter and cream into a bowl and heat slowly over a pot of simmering water. Don't over heat! Stir until the chocolate has melted and the mixture is smooth. Remove the pod and blend in the Extract and Amarula or Brandy. Place the mixture in the fridge until firm enough to form small balls. Make into small balls and place on baking paper on a dish and refrigerate until firm. Melt the Chocolate Melts over a double boiler and dip the truffle balls placing them onto fresh baking paper to set.