Thursday, December 13, 2007
Dark Chocolate Brandy Truffles
A slight variation on the classic...these are decadent and delicious. Messy to make, but very easy. I made these for my co-workers for a small holiday gift.
Work is fantastic...a lot of new projects and people and events after work, so cooking is still on the back burner, but with the holiday season upon us, I should have some downtime soon.
Dark Chocolate Brandy Truffles:
(makes about 6 dozen, can be halved)
18 oz high-quality dark (semi-sweet if you prefer) chocolate, separated into thirds
2 c heavy cream
2 tbs brandy
1 tsp high-quality vanilla extract
1/2 c unsweetened cocoa powder, mixed with 2 tbs (or to taste) powdered sugar
Melt 2/3 of the chocolate over a double boiler, remove from heat. Meanwhile scald cream with brandy and vanilla. Remove from heat and let cool for 5 minutes.
Stir the remaining 1/3 chocolate into the melted chocolate until all chocolate is melted. Stir in warm cream. Once incorporated, refrigerate for an hour or two until firm. If you leave the mixture in the refrigerator longer, you may need to let stand before making truffles.
To make truffles, scoop out a teaspoon of the mixture, gently roll in the palms of your hands (wear gloves if the stickiness bothers you), then roll in cocoa/powdered sugar mixture, then lay on a parchment paper lined sheet pan. Refrigerate truffles for an hour or so until firm, then wrap in foil wrappers (available at craft stores) or squares of aluminum foil or plastic. Keep refrigerated, then let stand at room temperature for a few minutes before serving.