Brandy Chocolate Truffles
This Community Recipe was uploaded by the user ellieholland.
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The secret to my scrumptious Brandy Chocolate Truffles is easy- using just the right amount of chocolate and double cream, and cooling the chocolate mixture in the fridge, NOT room temperature, so that it reaches that deliciously thick, fudgey consistency. The splash of brandy adds just the right amount of heat, and rolling the truffles in chopped nuts or desiccated coconut adds a satisfying crunch. These Brandy Chocolate Truffles go down particularly well at Christmas time, but of course, can be enjoyed any time of the year!
- 300 ml Double cream
- 75 ml Brandy
- 400 g Dark chocolate
- 50 g Chopped nuts/Cocoa/Dessicated coconut
Gently heat the double cream in a saucepan over a low heat. Add the dark chocolate, chopped, and then the splash of brandy. Gently stir until the chocolate has melted.
Pop the chocolate mixture in the fridge for about 2 hours. Once set, scoop into truffle size balls. Roll into the dessicated coconut, cocoa or chopped nuts- whichever you prefer!
Leave the truffles to set in the fridge for another hour. Take out and leave at room temperature or serve and enjoy straight away!
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