Brandy Cocoa Truffles
|Plain chocolate||350 Gram, broken into pieces|
|Double cream||150 Milliliter|
|Cocoa powder||2 Tablespoon (Adjust Quantity As Needed)|
|Crushed praline/Icing sugar||1 Tablespoon (For Decoration)|
Melt the chocolate in a heatproof mixing bowl over a pan of hot water, stirring occasionally until the chocolate is smooth.
Remove the bowl.
Warm the cream in a small saucepan until tepid, and slowly pour it into the melted chocolate, stirring constantly.
Leave the mixture to cool.
Stir the brandy (according to taste) into the chocolate.
Vigorously whisk the paste until it is lighter in colour and holds soft peaks.
Chill until firm enough to shape by hand.
Sift a layer of cocoa powder on to a work surface.
Using 1 teaspoon, spoon out enough paste to form a 2.5 cm/1 inch ball.
With another spoon push the paste on to the cocoa powder.
Shape each piece into a ball.
Alternatively, roll in the crushed praline or icing sugar.
Serve the truffles in paper cases.