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Brandy-spiked raspberry cho...
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Brandy-spiked raspberry chocolate truffles
Michael Meredith

Truffles are the perfect way to complete a festive meal, alongside tea or coffee. These are spiked with brandy and rolled in freeze dried raspberry, but you can make them without alcohol, or use cointreau or whisky instead.

The cocoa truffles last well in the fridge for 3 days, while the raspberry truffles are best soon after coating - the dried raspberries absorb moisture and soften. Roll the ganache in advance but leave uncoated until almost ready to serve.

Makes two truffles per serving.

0/13

complete

Servings

Prep time

2 hours 30 mins

Cooking time

15 mins

Total time

2 hours 45 mins

Ingredients

These amounts have been scaled

Dark chocolate

Finely chopped

250g

Butter (unsalted)

Diced

120g

Cream

120g

Vanilla essence

½ tsp

Brandy

50ml

Cocoa powder

½ cup

Freeze dried raspberries

10g

Raspberries (fresh)

125g

8 ingredients
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© Michael Meredith's Christmas Feast