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Chocolate Cream Truffles
Check that the melted chocolate is cool enough to handle before rolling the truffles to coat them. Makes 36 truffles.

INGREDIENTS: Double cream - 150 ml (5 fl oz), Plain chocolate - 350 g (12 oz), broken up, Orange brandy - 2 tbsp, Unsalted butter - 25 g (1 oz), Plain chocolate melted for dipping, White and plain chocolate grated for decoration.

COOKING: 1. Heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted. Add the brandy and the butter, stir until the butter has melted.
2. Freeze until firm enough to hold its shape, approximately 20 minutes. Using a melon baller, scoop out rounds and place onto non-stick baking paper, chill until firm.
3. Either roll the truffles in a little cool, melted chocolate in your hands or dip into melted chocolate. Place in a small paper case or roll in grated chocolate. Store in the refrigerator.