Spoil your guests with a tray of delicious brandy-flavoured truffles.
Makes about 30 | Takes 50 mins + cooling
FOR THE TRUFFLES
- 300g dark chocolate, chopped
- 30ml butter
- 45ml cola
- 45ml brandy
FOR THE COATING
- 300g dark chocolate
1.For the truffles, heat the chocolate, butter and cola in the microwave for about 2 minutes, stirring every 30 seconds until melted. Stir in the brandy.
2.Chill in the freezer for about 1 hour or until firm but mouldable. Roll teaspoons of the mixture into balls
and chill in the fridge until firm.
3.For the coating, heat the chocolate for about 2 minutes, stirring every 30 seconds until melted. Cool to
4.Dip the truffles, one by one, into the melted dark chocolate, shake off excess and place on a baking
paper lined tray. Repeat with the rest. Remelt dipping chocolate as necessary.
Drizzle with 80g melted white chocolate.
- Store in the fridge in an airtight container for up to 2 weeks.
- Save money by buying chocolate in bulk from baking stores.
- Instead of dipping the truffles in chocolate, spoon a teaspoon of chocolate into your hand and roll
the truffle in this to coat. This saves on chocolate (you’ll only need about 150g) and is easier to master.
- You can also coat truffles in finely chopped nuts, cocoa powder or desiccated coconut instead of chocolate.
- Replace the brandy and cola with cream, coffee or beer.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART