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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.


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


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.