My Secret Brandy Truffles Food
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
BRANDY TRUFFLES
Both my Mother and Grandmother have made these and I have been making them for my own family and friends for over 30 years. I do not know where the recipe I use originally came from, but believe that there is a similar one by Mrs Beaton.
Provided by Clare Chambers
Categories Other Snacks
Time 35m
Number Of Ingredients 7
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.
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- To make the truffles, pour the cream into a small saucepan, bring just to the boil then take off the heat and add the chocolate pieces. Set aside for 5 minutes or so until the chocolate has melted.
- Add the sugar and brandy or kirsch and stir until smooth. Leave to cool then transfer to the fridge for about 3 hours until firm.
- Scoop teaspoons of the truffle mixture on to baking sheet and continue until you have 24 mounds, all about the same size. Make a dip in the centre of each, add a raspberry then press the truffle mixture around the raspberry to enclose it completely. Next roll them between two hands dusted with sifted cocoa powder to get an even round shape. Return the truffles to the fridge to chill for 1 hour or so until firm.
- To decorate, add the dark chocolate pieces to a bowl and set this over a saucepan of very gently simmering water so that the bowl stands above the top of the pan and the base of the bowl is not touching the water. Heat for about 5 minutes until the chocolate has just melted.
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