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Brandied Chocolate Truffles

Brandied Chocolate Truffles

Course Dessert
Cuisine Filipino


  • 340 grams sweet chocolate broken into small pieces
  • 1/4 cup unsalted butter cut into 4 pieces
  • 3/4 cup whipping cream scalded
  • 1 & 1/2 tablespoons brandy or cognac
  • Confectioner's sugar
  • 170 - 225 grams semi-sweet chocolate broken into small pieces


  • In a medium saucepan over low fire, heat sweet chocolate with butter until melted. Slowly strain hot cream into chocolate mixture, 1/4 cup at a time, beating with mixer at low speed or whisking by hand until blended.
  • Drizzle brandy into chocolate mixture, stirring until smooth. Cover and refrigerate until firm, about 2 hours (or overnight, if desired). With spoon or melon baller, drop 1 inch mounds od chilled chocolate mixture onto baking sheet lined with wax paper.
  • Refrigerate until firm, about 30 minutes. Rinse hands with very cold water then dry. Rub palms with confectioners sugar. Working quickly, shape each chocolate mound into a 1 inch ball. Freeze until firm about 30 minutes.
  • Melt semisweet chocolate. Line a second baking sheet with wax paper. Remove 10 balls from freezer. Working quickly, hold one ball at a time and dip entirely into warm chocolate. Shake off excess chocolate, place on wax paper. Repeat until all balls have been dipped.
  • With fork, spatula of kitchen knife, drizzle any remaining chocolate in a thin stream over balls(re-heat chocolate if necessary). Refrigerate for 30 minutes. Transfer to paper candy cups and store airtight in refrigerator. (Keeps up to two weeks in refrigerator)
  • Makes about 2 & 1/2 dozen truffles.