Best Brandy Truffles Recipes

MY SECRET BRANDY TRUFFLES

Steps:

• Put the chocolate chips in a glass bowl.
• In a small saucepan, bring the cream to a boil and then pour it over the chocolate.
• Shake the bowl gently to let the cream settle into the chocolate, then cover the bowl with a plate or a lid to allow the chocolate to melt (takes about 5 minutes).
• Whisk to mixture until smooth and shiny. Stir in the Brandy. Cover the SURFACE of the CHOCOLATE with the plastic wrap and put in a cool place for about two hours to let the chocolate firm up. (Do not simply put the plastic over the bowl. If you do, the chocolate with develop a "skin" like pudding does.).
• Line a baking sheet with wax or parchment paper. Use two spoons to drop 1/2 to 1-inch mounds of chocolate on the paper.
• Chill your hands under cold water (then dry them), and roll the mounds between your palms to shape them into smooth round balls.
• Pour the cocoa/ground chocolate onto a plate or bowl, and roll the truffles in the chocolate using a clean spoon to help you coat them. Refrigerate the truffles until ready to serve.
• To serve, gently scoop the truffles out of the cocoa with a fork and put them in small candy cups or a decorate platter. I like to use a small silver platter than I've refrigerated for nice presentation.

BRANDY TRUFFLES

Steps:

• 1. Break the chocolate into chunks. Using a bain marie or a bowl in the microwave, gently melt the chocolate. be careful not to over melt - it is better to stir the chocolate until the last few lumps have melted
• 2. Add all the other ingredients other than the coco powder for coating and combine well. If the mix is too sticky to handle just chuck in a tbsp of icing sugar at a time until you reach the right consistency. If you want to add extra brandy - and who doesn't - just go for it, making sure you add extra icing sugar
• 3. I use a melon baller to shape the chocolate mix and then roll each ball into the cocoa powder and place on some baking paper to dry.
• 4. As you can see I wrap them in foil, and then those I don't eat myself get bagged up and put into gift hampers full of home made goodies for friends and family.

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.