BRANDY TRUFFLES
Steps:
- In top of double boiler over simmering water, melt milk chocolate with butter. Remove from stove and slowly beat hot cream into chocolate mixture until all cream is absorbed. Add brandy or cognac. Cover and refrigerate until mixture is firm, about 2 to 3 hrs, though overnight is best. Line cookie sheets with waxed paper. Spoon 1 inch mounds of chilled chocolate mixture onto waxed paper. Refrigerate until firm, approx. 30 mins. Rinse hands with very cold water, dry. Rub palms of hands with confectioners' sugar. Working quickly, roll each chocolate mound between the palms to make a ball. Freeze for 30 mins. In top of double boiler, melt semisweet chocolate. Line another cookie sheet with wax paper. Remove half the truffles from freezer. Working gently, dip truffles into chocolate and place on waxed paper. Repeat until all truffles are coated. Refrigerate until serving. Drizzle melted white chocolate or milk chocolate over truffles for additional decoration, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Farjana Later
[email protected]These truffles are delicious! I love the way the brandy and chocolate flavors come together.
Tashim Mahira
[email protected]I was a bit skeptical about making these truffles, but I'm so glad I did. They're so easy to make and they taste even better than I expected.
TAJ BEBE
[email protected]These are the best truffles I've ever had! The chocolate is so rich and creamy, and the brandy gives them a wonderful flavor.
Tevin Watkins
[email protected]I've made these truffles several times now and they're always a favorite. They're the perfect balance of sweet and boozy.
Laura Chenoa Brooks
[email protected]These truffles were a hit at my last party! They're so easy to make and they taste amazing. I love the combination of the chocolate and the brandy.