Cherry Brandy Truffles
There are some flavour pairings that never go out of style and cherry and brandy is one such pair. These gorgeously indulgent truffles are flavoured with Sugar and Crumbs Chocolate Cherry Natural Flavoured Cocoa Powder. If you’ve never tried adding cocoa powder then you absolutely must because it gives the truffles a wonderful richness. Add a dash of brandy and the roll in ground almonds, another flavour that goes beautifully with cherry.
These would make a fabulous homemade Christmas present. You can store them in the fridge for three or four days or if you want to make them ahead, you can freeze them before the almond-rolling stage and keep for up to a month. Defrost in the fridge and then roll in the almonds.
- Prep Time : 20 minutes
- Yield : 24
- Dark Chocolate, broken up - 150g (5 1/2 oz)
- Double Cream - 150ml
- Butter - 50g (1 3/4 oz)
- Sugar and Crumbs Chocolate Cherry Natural Flavoured Cocoa Powder (or any flavour of your choice) - 5 Tablespoons
- Sugar and Crumbs Chocolate Milkshake Natural Flavoured Icing Sugar (or any flavour of your choice) - 2 Tablespoons
- Brandy - 3 Tablespoons
- Ground Almonds - For Rolling
Cherry Brandy Truffles
1. Start by measuring out the cream and the butter into a small saucepan and warm over a medium heat until the butter has completely melted and the cream is starting to become frothy on top.
2. Pour the cream and melted butter over the broken-up dark chocolate, stirring well until the chocolate has melted. Add the Sugar and Crumbs Chocolate Cherry Natural Flavoured Cocoa Powder (or any flavour of your choice) and stir well.
3. A note on the Sugar and Crumbs Chocolate Milkshake natural Flavoured Icing Sugar (or any flavour of your choice): I added 2 tablespoons because I thought that without it, the truffles were a bit too dark and bitter for my taste. If you’re a dark chocolate fiend feel free to leave it out. If you are using it, now is the time to add it to the mixture.
4. Add the brandy and then stir the mixture vigorously until it’s all smoothly combined. Cover and place in the fridge to cool and solidify for at least 4 hours.
5. Before you shape the truffles, prepare a plate with a good sprinkling of ground almonds, for rolling. Scoop out blobs of chocolate mixture about the size of a gobstopper, roll into a ball between your palms and then roll in the ground almonds to coat well. Repeat with all the mixture and then store in the fridge until you want to eat them. They'll keep for about three days.