Cocoa and Coconut Rolled Brandy Truffles
16 oz (1lb) good quality semisweet or bittersweet chocolate, depending on your taste
3/4 cup cream
1/4 cup butter
2 tbsp brandy, or 3 tbsp if you want a strong brandy taste
1/3 cup cocoa for dusting
1/2 package coconut, toasted
If chocolate is not already in chips or chunks, cut into small pieces and place in a metal bowl.
Bring 1 cup cream to boil (the exra is to allow for some cream to boil off). Slowly pour 3/4 cup cream over chocolate, stirring as you add it. Add 1/4 cup butter and stir until chocolate is melted and mixture is smooth. Add 2 tbsp brandy and stir until combined.
Place bowl in refrigerator and let cool for approximately one hour or until firm enough to roll into balls.
Meanwhile, place waxed paper over a baking sheet.
Spread coconut over a baking sheet and bake in oven at 400 for approximately 5 minutes until toasted and golden brown. Let cool.
Pour cocoa in a small bowl and coconut in another bowl.
When chocolate is sufficiently refrigerated, scoop out small mounds with a teaspoon, and form them into balls as you roll them in either cocoa or coconut, and then place on waxed paper. Repeat until you have made approximately 70 small truffles. Place baking sheet with truffles in the refrigerator, preferably overnight.
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