6oz/175g plain chocolate 3oz/75g pre-softened unsalted butter 1 Tbs. brandy 2 Tbs. single cream 6oz/175g sifted icing sugar sifted cocoa powder for rolling truffles in
Instructions
1) Melt chocolate in a bowl over a pan of simmering water. Remove from heat and cool slightly.
2) Stir in softened butter, brandy and cream.
3) Sift icing sugar into a bowl and gradually add to the chocolate mixture, stirring well. Cover and chill the mixture in the fridge for at least 2 hours or until firm.
4) Remove from the fridge and, using 2 teaspoons, scoop out marble-sized lumps. Roll into balls on a worktop sprinkled with sifted cocoa powder. Repeat until all the mixture is used up. Chill again before serving.
