Description
A recipe straight from France, that is a deceptively easy chocolate treat to make and much easier to enjoy for all secret chocoholics!
Ingredients
Units
Scale
Instructions
- Using a bain marie (a small bowl over a pan of hot simmering water) heat the cream in the bowl until boiling.
- Take the pan from the heat and add the chocolate, stirring until melted.
- Stir in the butter until well mixed and add the brandy if using.
- Strain the chocolate mixture through a sieve into a bowl and leave in the refrigerator overnight.
- Prepare a baking sheet and line with baking paper.
- Using two teaspoons or if you have, a small ice cream or melon scoop, then form the mixture into small balls and place them on the baking sheet. If the mixture begins to soften, place it back in the refrigerator. You should get about 20–30 truffles.
- Sieve the cocoa powder into a bowl and place the truffles in the powder until well coated.
- Roll the truffles in finely chopped Pistachio crumbs in a bowl.
- Or roll truffles in desiccated coconut in a bowl. (Use all three and have a lovely arrangement. And get creative with other coatings you might like.)
- Your truffles can now be chilled for up to ten days. Ensure they are wrapped well.
- Freeze the truffles for about an hour.
- Mix your chocolate by melting it in a bain marie (a small bowl over a pan of barely simmering water).
- Place the frozen truffles individually in the melted chocolate and place immediately on a baking tray with baking paper and then chill in the refrigerator.
Notes
Once they have chilled you can wrap your truffles and store them chilled for up to ten days, that is of course if you can possibly keep them for ten days!