Brandy Truffles
Brandy Truffles
 Prep Time ~10 mins | Cooking Time ~35 mins |
 Approx Cost ~£3.00 |  Difficulty ~Easy |
 Freeze ~No |  Makes ~20 |
Tip ~ You couldroll the truffles in finelychopped nuts to give an alternative coating. Put into pretty boxesfor delicious homemadepresents at Christmas.
Ingredients
142ml carton thick double cream
½ vanilla pod
200g / 7oz good quality plain dark chocolate (60 - 70% cocoa solids), broken into pieces
26g / 1oz unsalted butter, cut into pieces
2 tablespoons brandy
25g / 1oz cocoa powder to dust
Method
1. Pour the cream into a heavy based pan.
2. Split the vanilla pod and scrape the vanilla seeds into the pan, add the pod too. Slowly bring to the boil, take off the heat and set aside to infuse for 20 minutes.
3. Meanwhile melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Take off the heat and beat in the butter.
4. Remove the vanilla pod from the cream and discard.
5. Stir the infused cream into the chocolate mixture, with the brandy.
6. Pour into a shallow tin, cover and chill until firm, ideally as long as time allows.
7. Dust your hands with cocoa powder and shape spoonfuls of the truffle mixture into balls. Roll in cocoa powder to lightly coat and place onto a baking tray lined with baking paper.
8. Chill overnight, then pack into decorative gift boxes or an airtight container and keep in the fridge for up to 1 week.