Yields
24 servings
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ingredients
Decadent Chocolate Truffles
¾
cup whipping cream
9
oz bittersweet chocolate, chopped
2
tsp brandy
1
tsp vanilla extract
1
tsp peppermint extract
1
tsp almond extract
OR
1
tsp orange extract
OR
1
tsp coconut extract
OR
1
tsp rum extract
Coating
5
oz bittersweet chocolate, chopped and melted (or white chocolate or milk chocolate)
cocoa powder and icing sugar for dusting
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directions
Step 1
Heat the cream to just below a simmer and pour over chocolate. Stir gently to blend, stir in extract of your choice and brandy and cool to room temperature. Beat with a whisk to make a little fluffy, then let cool in the fridge for about 1 hour before making truffles.
Step 2
Cold hands are good for this task (run your hands under cold water for a minute, if needed). Spoon small teaspoonfuls of chocolate filling and roll into balls. Place on a baking tray and freeze for 30 minutes. Dip truffles in melted chocolate (using a toothpick) and place on a clean tray. Once the coating is set, dust with icing sugar or cocoa powder.