Chocolate Cream Truffles

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Ingredients:
7
Yields:
36 truffles
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ingredients

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directions

  • 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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