MY SECRET BRANDY TRUFFLES
Okay so they're not a secret anymore. I hesitated to publish this recipe, but it's just too good not to share. If you don't like Brandy, I suppose dark rum, Grand Marnier, or Bourbon would be good, too.
Provided by KissKiss
Categories Candy
Time 3h
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 135.6, Fat 9.6, SaturatedFat 5.8, Cholesterol 13.6, Sodium 6.2, Carbohydrate 13.2, Fiber 1.6, Sugar 10.3, Protein 1.3
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