Big Batch Rich Chocolate Truffles

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the chocolate and butter into small pieces and place in a large metal bowl.
  • Bring the cream to a boil.
  • Immediately pour the hot cream over the chocolate and butter.
  • Stir until the chocolate and butter are completely melted.
  • Stir in the brandy.
  • Pour the ganache into a flat, shallow, ungreased pan and chill until firm.
  • Shape the ganache into rough balls using a melon ball cutter.
  • Immediately drop each ball into a pan of sifted cocoa powder or confectioner s sugar, rolling it around to coat completely.
  • Truffles can be stored in the refrigerator for 7 to 10 days.
  • Allow them to soften slightly at room temperature before serving.
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