Michael Meredith
0
Servings
150 mins
Prep
15 mins
Cooking
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.
Dark chocolate, finely chopped
0g
Butter (unsalted), diced
0g
Cream
0g
Vanilla essence
0 tsp
Brandy
0ml
Instructions
1
Chop the dark chocolate and dice the butter.
2
Pour the cream into a small saucepan and put it on the stove at medium heat. Once the cream is warm, reduce the heat to the lowest setting on your stove.
3
Add the chocolate and stir it through the cream until melted. Next, stir through and melt the butter. The mixture should become glossy and smooth.