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Brandied Chocolate Truffles

Source of Recipe


Heidimarie Vukovic






List of Ingredients



• 18 to 20 ounces semisweet chocolate, broken into small pieces, divided
  
• 1/4 cup unsalted butter, cut into 4 pieces, at room temperature
  
• 3/4 cup whipping cream, boiled
  
• 1-1/2 Tbsp brandy or cognac
  
• Cocoa powder
  






Instructions



1. Melt 12 ounces semisweet chocolate with butter in a double boiler. Strain hot cream into chocolate mixture. Stir. Let set for 5 minutes, then continue to stir until cream is incorporated into the chocolate. Add brandy, stirring until mixture is smooth. Cover and refrigerate until chocolate mixture is firm, about 2 hours.
   
   
2. Line a baking sheet with waxed paper. Spoon 1-inch mounds of chilled chocolate mixture onto the waxed paper using a melon baller. Refrigerate until the mixture is firm again, about 30 minutes.
   
   
3. Rinse hands with very cold water; dry. Rub palms of hands well with cocoa powder. Working quickly, roll each chocolate mound between palms into a ball about an inch in diameter to form truffle. Refrigerate until firm to the touch.
   
   
4. Melt remaining chocolate in double boiler. Line a second baking sheet with waxed paper. Remove truffles from refrigerator and let them warm slightly. Working quickly, grasp each between thumb and index finger and dip entire truffle into the warm chocolate. (Vukovic uses a special chocolate dipping fork.) Immediately shake off as much excess chocolate as possible, and place truffle on parchment paper. Repeat until all truffles are dipped.
   
   
5. When all truffles are coated, use fork, spatula or kitchen knife to drizzle remaining chocolate over the top of each truffle in a thin stream, making a stringlike design. Refrigerate truffles 30 minutes, then transfer to paper candy cups and place in an airtight container. Refrigerate until serving time.
   
   (Truffles can be refrigerated for up to 2 weeks. Serve them at room temperature to enhance flavor.)