Ingredients:
340 grams sweet chocolate, broken into small pieces
1/4 cup unsalted butter, cut into 4 pieces
3/4 cup whipping cream, scalded
1 & 1/2 tablespoons brandy or cognac
Confectioner’s sugar
170 – 225 grams semi-sweet chocolate, broken into small pieces
How to make Brandied Chocolate Truffles:
- In a medium saucepan over low fire, heat sweet chocolate with butter until melted. Slowly strain hot cream into chocolate mixture, 1/4 cup at a time, beating with mixer at low speed or whisking by hand until blended.
- Drizzle brandy into chocolate mixture, stirring until smooth. Cover and refrigerate until firm, about 2 hours (or overnight, if desired). With spoon or melon baller, drop 1 inch mounds od chilled chocolate mixture onto baking sheet lined with wax paper.
- Refrigerate until firm, about 30 minutes. Rinse hands with very cold water then dry. Rub palms with confectioners sugar. Working quickly, shape each chocolate mound into a 1 inch ball. Freeze until firm about 30 minutes.
- Melt semisweet chocolate. Line a second baking sheet with wax paper. Remove 10 balls from freezer. Working quickly, hold one ball at a time and dip entirely into warm chocolate. Shake off excess chocolate, place on wax paper. Repeat until all balls have been dipped.
- With fork, spatula of kitchen knife, drizzle any remaining chocolate in a thin stream over balls(re-heat chocolate if necessary). Refrigerate for 30 minutes. Transfer to paper candy cups and store airtight in refrigerator. ( Keeps up to two weeks in refrigerator)
- Makes about 2 & 1/2 dozen truffles.
