My Secret Brandy Truffles

Recipe by KissKiss
READY IN: 3hrs


  • 12
    lb semi-sweet chocolate chips
  • 12
  • 2
    tablespoons brandy
  • 14 - 12
    cup Ghirardelli sweet ground chocolate and cocoa (comes in a gold canister)


  • Put the chocolate chips in a glass bowl.
  • In a small saucepan, bring the cream to a boil and then pour it over the chocolate.
  • Shake the bowl gently to let the cream settle into the chocolate, then cover the bowl with a plate or a lid to allow the chocolate to melt (takes about 5 minutes).
  • Whisk to mixture until smooth and shiny. Stir in the Brandy. Cover the SURFACE of the CHOCOLATE with the plastic wrap and put in a cool place for about two hours to let the chocolate firm up. (Do not simply put the plastic over the bowl. If you do, the chocolate with develop a "skin" like pudding does.).
  • Line a baking sheet with wax or parchment paper. Use two spoons to drop 1/2 to 1-inch mounds of chocolate on the paper.
  • Chill your hands under cold water (then dry them), and roll the mounds between your palms to shape them into smooth round balls.
  • Pour the cocoa/ground chocolate onto a plate or bowl, and roll the truffles in the chocolate using a clean spoon to help you coat them. Refrigerate the truffles until ready to serve.
  • To serve, gently scoop the truffles out of the cocoa with a fork and put them in small candy cups or a decorate platter. I like to use a small silver platter than I've refrigerated for nice presentation.