Recipe: Fairtrade Chocolate Truffles
Get to know Alli O’Connell, our new Marketing & Accounts Manager, by learning about a few of her favorite things. Not only is she passionate about Fairtrade, she is an accomplished baker with a new recipe for a sweet, powerful and shareable treat this holiday season!
There’s nothing better than introducing my favorite things, my childhood best friend meets my work wife, shiny new sneakers pairing with my oldest comfiest jeans, dusty rose meets burnt orange for the perfect color palate in a new painting.
I used Nielsen-Massey’s Chocolate Truffle recipe to create a decadent chocolate truffle with Endangered Species Fairtrade Natural Dark Chocolate, Divine Fairtrade Cocoa Powder, and Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract.
While sharing a chocolate truffle with a coworker, that blend I love came to life, my favorite things united to create something truly exceptional. I believe that we can counter injustices through the choices we make, down to something as simple as the vanilla we buy. And there may be nothing more powerful and uniting to me than the joy of sharing a sweet treat with others. These are the values I’ll be combining as I recreate the Fairtrade Truffle recipe for upcoming potlucks, holiday parties, and friendsgivings.
What are your favorite things, and what happens when they meet?
Recipe for Fairtrade Chocolate Truffles
Ingredients
- 8 ounces (2 2/3) Endangered Species Fairtrade Natural Dark Chocolate broken into squares or smaller
- 3/4 cup heavy cream
- 1 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
- 1/4 cup Divine Fairtrade Cocoa Powder
Directions
Place dark chocolate pieces in a medium-sized, heat proof bowl. Heat cream to boiling in a medium saucepan over medium-high heat. Pour the cream over the chocolate and let sit for 2 minutes. Stir in vanilla and continue stirring until chocolate is melted and mixture is smooth.
Refrigerate for at least 2 hours or until mixture is firm. Scoop 1 tablespoon mounds using a measuring spoon or small ice cream scoop. Roll between palms to form balls. (Return the mixture to the refrigerator if it becomes too soft). Place balls on a plate or parchment-lined cookie sheet. When all the chocolate mixture has been used, roll in cocoa powder, shaking off any excess. Refrigerate until ready to serve.
Tips:
Truffles may also be rolled in:
- Finely chopped nuts
- Ice cream sprinkles
- Confectioner’s sugar
- Finely crushed peppermint candies
- Cocoa powder mixed with cinnamon or chipotle powder
- Edible gold flakes
Topics
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