LOCATION: Recipes >> Candy >> Truffles 32
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Truffles 32
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Chocolate Cream Truffles
Yield: 36 truffles
150 ml double cream
350 g plain chocolate; broken up
2 tablespoons orange brandy
25 g unsalted butter
plain chocolate; melted, for dipping
white and plain chocolate; grated, for decoration
Heat the cream in a small pan until boiling, remove from the heat
and add the chocolate, stir until melted. Add the brandy and the
butter, stir until the butter has melted. Freeze until firm enough
to hold its shape, approximately 20 minutes. Using a melon baller
scoop out rounds and place onto non-stick baking paper, chill until
firm. Either roll the truffles in a little cool, melted chocolate
in your hands or dip into melted chocolate. Place in a small paper
caseor roll in grated chocolate. Store in the refrigerator.
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