Dark Chocolate & Brandy Truffles

Back in college, one of my closest friends told me that my love language is food. While I hadn’t come to the realization at the time, she couldn’t have been more right. It’s not just a hobby I enjoy, but how I show love to others.

One of the simplest ways to express your love with food is a batch of homemade truffles. These in particular. While you can whip them up with minimal effort, the dark chocolate and brandy flavor taste nothing less than gourmet. You can even customize the truffles to incorporate you or your recipient’s favorite ingredients and while I loved them with pistachios and fresh raspberries, the options are endless.

Makes 18

1/2 c heavy cream
14 oz dark chocolate (divided into two portions of 7 oz), broken into pieces
2 tbsp powdered sugar
3 tbsp brandy (I used Metaxa)
18 fresh raspberries
18 raw pistachio kernels
unsweetened cocoa powder
chopped pistachio kernels for garnish

Heat cream in a saucepan until simmering. Turn off heat and add 7oz of chocolate pieces. Whisk until chocolate is melted and combined with cream. Add powdered sugar and brandy. Whisk once more until smooth. Transfer to bowl and place in fridge for approximately 3 hours or until firm.

Scoop chocolate mixture by the tablespoon onto a pan lined with parchment paper. Place a fresh raspberry and pistachio kernel in the center of each ball of chocolate and gently push chocolate cover completely.

Dust hands with cocoa powder and roll each chocolate into a round ball. Place formed truffles into fridge for another hour or until firm again.

Melt remaining 7oz of chocolate in a bowl. Dip each truffle into the melted chocolate and garnish with chopped pistachios. Place dipped truffles in fridge to set and keep refrigerated until ready to serve.

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