This indulgent chocolate truffles would be brilliant as a gift, if you can bear to part with them, that is!
Ingredients
- 300ml double cream
- 400g dark chocolate, broken up
- 2 tbsp brandy, rum or Grand Marnier
- Cocoa powder, chopped pistachios and chopped hazelnuts, to decorate
Method
- 1. Line a shallow 18cm square tin with baking paper. Bring the cream to the boil in a pan, put the chocolate in a heatproof bowl and pour in the cream. Stir until smooth, then stir in the brandy. Pour into the tin and cool, then chill for 4 hours, or overnight.
- 2. Turn the set mixture out of the tin and carefully peel off the paper. Cut into 2.5cm squares using a hot knife, wiping the blade after each cut. Dip the top of each truffle in cocoa powder, pistachios or hazelnuts, and serve on a platter or in mini foil cases.
Nutritional info
Per truffle: 81kcals, 6.2g fat (3.5g saturated), 0.8g protein, 5.3g carbs, 4.9g sugar, trace salt
Chef's tip
Use flavoured chocolate: orange, coffee, or butterscotch. Or stir in finely chopped stem ginger, toasted chopped nuts, dried cranberries or dried cherries.