Easy Chocolate Brandy Truffles Recipe2020-08-06
- Cuisine: American
- Course: Appetizer, Dessert
- Skill Level: Child Friendly, Easy
- Add to favorites
- Yield: 50
- Servings: 12
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
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This information is per serving.
Easy chocolate brandy truffles recipe. Here is a very easy and tasty no-bake dessert. Make your desserts as extravagant and splashy as possible. There are certainly occasions when this style is what is called for when you are making a dessert table, or when the dessert is the most course of the dinner. Here, for example, is a chocolate extravaganza that we did for dinner:
Chocolate-Dipped Strawberries, Chocolate Marjolein, Chocolate Mousse. They were served on the same (large) plate! But they could just as well have been components of a chocolate dessert buffet.
There will be other occasions when extravagance is not the right note for the dessert course. It is true that there are people who feel that a party is not complete without something chocolate for dessert, but it will do them no harm to discover that there are other ways to end a dinner that are just as good, and in many ways even more appropriate.
Success in dessert-making requires certain skills and disciplines that are not necessary for most other branches of cooking. So, here is Easy Chocolate Brandy Truffles Recipe. Enjoy it!
Easy Chocolate Brandy Truffles Recipe
- 1 ²⁄³ cups (410 ml) whipping cream
- 3½ oz (105 g) unsalted butter
- 1 pound (480 g) semi-sweet chocolate,chopped
- 3 tablespoons brandy
- 1/2 cup unsweetened cocoa powder
In a saucepan, heat the butter and whipping cream over medium-high heat until butter is melted and cream is almost boiling.
Place chopped chocolate in a bowl. Pour in the hot cream and butter. Whisk until chocolate is completely melted.
Pour in the brandy. Cover with a plastic wrap and chill. Stir 2-3 times as ot os cooking and allow to set completely.
Sift the cocoa powder onto a plate. Using a teaspoon, scoop out small amounts of the chocolate, then roll them into a ball between the palms of your hands. Roll them in cocoa until completely coated. Pour on a [plate, or in small paper cups, and refrigerate until ready to serve.