600 g of dark or milk chocolate, chopped
1 can of heavy cream with whipped cream
1 tablespoon of glucose
2 tablespoons of brandy
500 g of dark or milk chocolate for coating
Cocoa powder or grated chocolate for dusting
1 teaspoon of instant coffee
100 g of chopped nuts
Ground coffee for decoration
Nuts for decoration
600 g of dark or milk chocolate, chopped
1 can of heavy cream with whipped cream
1 tablespoon of glucose
2 tablespoons of brandy
500 g of dark or milk chocolate for coating
Cocoa powder or grated chocolate for dusting
1 teaspoon of instant coffee
100 g of chopped nuts
Ground coffee for decoration
Nuts for decoration
In a large saucepan, place the heavy cream
Bring to a boil, then remove from heat
Add the chopped chocolate, glucose, and brandy
Stir until the chocolate is melted
Transfer to a bowl, cover, and refrigerate for 1 hour or until firm
Using a spoon, scoop out small portions, shape into truffles, and place in a shallow dish lined with parchment paper
Return to the refrigerator for another 30 minutes
Melt the coating chocolate according to package instructions
Remove the truffles from the refrigerator in small batches (10 at a time)
Dip each truffle in the melted chocolate, then place on a parchment-lined plate and refrigerate until set
Remove from the refrigerator, dust with cocoa powder or grated chocolate, and place in paper cups
For coffee truffles, proceed as above, adding instant coffee to the brandy
Decorate with ground coffee
For nut truffles, proceed as above, adding chopped nuts to the mixture
Decorate with nuts.
