Chocolate Truffles
Ingredients
200g/7oz dark chocolate, broken into pieces
175ml/6fl oz double cream
5 tbsp brandy or rum
cocoa, icing sugar or finely crushed nuts, for coating
Method
- Place the chocolate pieces into a bowl.
- Pour the cream into a pan and bring to a gentle boil.
- Pour over the chocolate and stir until all the chocolate is melted. If you want to, add the brandy or rum
- Allow the mixture to cool at room temperature - this will take about 1½ hours - by which time it should be set.
- Scoop out bite-sized pieces. Dust your hands with icing sugar to stop them sticking and roll the pieces into balls.
- Roll in sifted icing sugar, cocoa or crushed nuts and place them on a cold plate
Once they are set you can store them in an airtight container in the fridge for about a week – if you can keep your hands off them!
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