ingredients
makes 20 - 30
3/4 cup heavy cream
10 ounce plain chocolate, chopped
2 tbsp sweet butter, cut into pieces
2 - 3 tbsp brandy (optional)
for the coating
cocoa powder
finely chopped pistachio nuts or filberts
14 ounce plain, milk or white chocolate
method
1. Bring the cream to the boil. Remove from the heat and add the chocolate, then stir until melted. Stir in the butter and the brandy, if using, then strain into a bowl and cool. Cover and chill overnight.
2. Line a large baking sheet with greaseproof paper. Using two teaspoons, form the chocolate mixture into 20 - 30 balls and place on the paper. Chill if the mixture becomes soft.
3. To coat the truffles with cocoa, sift the cocoa into a bowl, drop in the truffles, one at a time, and roll to coat well, keeping the round shape. To coat with nuts, roll truffles in finely chopped nuts. Chill, wrapped, for up to 10 days.
4. To coat the truffles with chocolate, freeze the truffles for at least 1 hour. In a small bowl, melt the plain, milk or white chocolate over a saucepan of barely simmering water, stirring until the chocolate has melted and is smooth, then allow to cool slightly.
5. Using a fork, dip the frozen truffles into the cooled chocolate, one at a time, tapping the fork on the edge of the bowl to shake off the excess. Place on a baking sheet lined with non-stick baking paper and chill at once. If the melted chocolate thickens, reheat until smooth. Wrap in clear film and store in a cool place for up to 10 days.
