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Chocolate Cream Truffles

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Ingredients
  • 150 milliliters double cream
  • 350 grams plain chocolate; broken up
  • 2 tablespoons orange brandy
  • 25 grams unsalted butter
  • plain chocolate; melted, for dipping
  • white and plain chocolate; grated, for decoration
Instructions

Yield: 36 truffles. Heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted. Add the brandy and the butter, stir until the butter has melted. Freeze until firm enough to hold its shape, approximately 20 minutes. Using a melon baller scoop out rounds and place onto non-stick baking paper, chill until firm. Either roll the truffles in a little cool, melted chocolate in your hands or dip into melted chocolate. Place in a small paper caseor roll in grated chocolate. Store in the refrigerator.

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