275g/ 10 oz fine quality bittersweet or plain chocolate, chopped into small pieces
40g/ 3 Tbsp unsalted butter, cut into small pieces
45ml/3Tbsp Brandy, Whiskey or Liqueur of your choice
Cocoa powder, for dusting
400g / 14oz bittersweet chocolate, to decorate
Instructions
Pour the cream into a saucepan. Bring to the boil over medium heat.
Remove from the heat and add the chocolate, all at once. Stir gently
until melted.
Stir in the brandy, whiskey or liqueur. Strain into a bowl and cool to
room temperature.
Cover the mixture with gladwrap and chill for 4 hours or overnight.
Line a large baking sheet with non-stick baking paper. Using a
small icecream scoop, melon baller or tablespoon, scrape up the
mixture into 20 large balls or 30 medium balls and place on the
lined baking sheet. Dip the scoop in cold water from time to time,
to prevent the mixture from sticking.
If dusting with cocoa powder, sift a thick layer on to a dish or pie
plate. Roll the truffles in the cocoa, rounding them with the palms
of your hands. (Dust your hands with cocoa powder to prevent the
truffles from sticking). Do not worry if the truffles are not perfectly
round as an irregular shape looks more authentic. Alternatively, roll
the truffles in very finely chopped pistachios.
If covering with melted chocolate, place the chopped chocolate in a
bowl over a pot of simmering water until melted, then allow to cool
until slightly thicker, and dip the truffles in the melted chocolate.
Chill on the paper-lined tray until firm.
Originally Submitted
2/1/2013
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