These brandy chocolate truffles seem so fancy, but making them yourself couldn't be easier. This recipe requires no baking time, you basically add everything together and - voila!
They make for a lovely homemade gift. Package in a small gift box, gently layer between layers of baking paper. You could line your box with colorful tissue paper and add a beautiful ribbon. Whoever you're gifting these to will feel so loved.
You could take your presentation a step up, and coat your truffles in melted chocolate, toasted desiccated coconut, or finely crushed roasted hazelnuts - yummy!
You’ll need:
· Large mixing bowl
· Small container with a lid
· Electric mixer
· Measuring spoons and cups
Yields: 25-30 truffles
Ingredients:
100g Tennis Biscuits (± ½ packet), finely crushed
6 Tbsp Cocoa Powder
4 Tbsp Icing Sugar
30ml Butter (melted)
100g 70% Dark Chocolate, melted
30-40ml Brandy (add according to preference)
Method:
In a large mixing bowl, combine the finely crushed tennis biscuits, melted butter, 3 Tbsp of cocoa powder and 3 Tbsp of icing sugar. Mix for about 1-2 minutes using an electric mixer.
Fold in the melted chocolate and mix well. Add the brandy, one spoonful at a time until you reach a balance you like.
Refrigerate for 15-20 minutes, allowing the mixture to stiffen up, which will make it easier to work with.
Using a teaspoon, scoop out and using the palms of your hands, roll into small spheres. Set aside.
Combine the remaining 3 Tbsp of cocoa powder and 1 Tbsp of Icing sugar to roll each truffle in, covering it in a thin layer. You could use a small container with a lid and gently shake the truffles to evenly coat them, 1 or 2 at a time.
If you’d like a sweeter version, you could instead cover the truffles with melted milk chocolate.
Enjoy xx
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