Method

Scrape the vanilla seeds into the yoghurt. Heat the yoghurt in a small saucepan over low heat, to approximately 35 °C. Remove from the heat and set aside.

Melt the chocolate over a low heat (about 35 °C).

Remove from the heat and gently whisk the yoghurt into the melted chocolate.

Wrap in plastic with the plastic wrap making contact and allow to set to piping consistency.

Pipe rounds onto greaseproof paper. Refrigerate for 20 minutes.

Remove from the refrigerator and bring to room temperature. Roll the rounds into small balls and refrigerate again for 20 minutes.

Coat in tempered white chocolate.

The truffles will need 2 hours to set.

Tip:

To temper chocolate means to melt the chocolate to a specific temperature so the fat and sugar molecules collide. When the chocolate cools and hardens, it appears smooth and shiny. White chocolate needs to be tempered at a different temperature to dark chocolate.