My Secret Brandy Truffles Recipes

Steps:

• Soak cherries in brandy overnight. Drain well on paper towels.
• Mix cream cheese and cookie crumbs until blended. Shape into 48 (1-inch) balls. Gently mold cream cheese mixture around each cherry.
• Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Refrigerate 1 hour or until firm.

Steps:

• 1. Break the chocolate into chunks. Using a bain marie or a bowl in the microwave, gently melt the chocolate. be careful not to over melt - it is better to stir the chocolate until the last few lumps have melted
• 2. Add all the other ingredients other than the coco powder for coating and combine well. If the mix is too sticky to handle just chuck in a tbsp of icing sugar at a time until you reach the right consistency. If you want to add extra brandy - and who doesn't - just go for it, making sure you add extra icing sugar
• 3. I use a melon baller to shape the chocolate mix and then roll each ball into the cocoa powder and place on some baking paper to dry.
• 4. As you can see I wrap them in foil, and then those I don't eat myself get bagged up and put into gift hampers full of home made goodies for friends and family.

Steps:

• 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.