Chocolate Cream Truffles

Ingredients

• 150 ml double cream
• 350 g chocolate, broken up
• 2 tablespoons orange brandy
• 25 g unsalted butter
• chocolate, melted, for dipping
• white chocolate, grated, for decoration
• chocolate, grated, for decoration

Directions

1. 1

   Heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted.

2. 2

   Add the brandy and the butter, stir until the butter has melted.

3. 3

   Freeze until firm enough to hold its shape, approximately 20 minutes.

4. 4

   Using a melon baller scoop out rounds and place onto non-stick baking paper, chill until firm.

5. 5

   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.