Have a super Christmas everyone.
- 300ml double cream
- 280g dark chocolate
- 3/4 shot of brandy/cognac
- Pinch of salt
- Hot chocolate powder
Slowly heat the cream in a pan until it is just steaming - but not boiling. Pour it over the broken up chocolate and stir until it has fully melted and combined. Add the brandy and the salt and put in the fridge for a couple of hours.
To make the truffles - use a teaspoon to grab a chunk of the chocolate; then use your hands to roll it into a small ball. Dunk it in some hot chocolate powder, coating it well. Just to warn you, this is VERY messy. The trick is to be firm when you roll it in your palms and quickly get it in the powder.
Suggest you keep them in the fridge to avoid them melting. Also, if you like nuts you could roll them in nuts as well....