Chocolate Truffles
At my first job, which I started directly after graduating from Warwick Chef School, we have made delicious chocolate truffels for the guests. The room ladies took it to their rooms while they were having their dinner. A cheeseboard, consisting of some delicious cheeses from the neighbour cheese making farm, were beautifully plated on a mini cheese board, going to the rooms as well. The key in this recipe is to use a good quality dark chocolate. Cheap cooking chocolate will most definitely turn this into a disaster. So do not attempt to make this chocolate truffels if you are not willing to buy a more expensive chocolate. If you love this recipe, also try out the Chocolate Fondant or Chocolate Mousse.
Prep
30 min
Cook
None
Total
30 min
Serves
15
Ingredients
- 500 g Nestle Albany dark chocolate
- 250 g butter
- 3 tots brandy
- 300 ml cream
Method
-
Melt the chocolate and the butter together(this can be done in the microwave or over a pot of simmering water)
-
Add the brandy and give it a good stir
-
Heat the cream until warm and add to the rest of the mix
-
Allow to cool
-
Freeze the chocolate mix overnight
-
Shape with a melon baller and roll in desiccated coconut, cocoa or ground almonds or dip in melted chocolate
