Chocolate truffles | Good Food

Chocolate truffles

200 g dark chocolate, 70% cocoa
100 g cream
50 g icing sugar
1/2 vanilla bean, opened
50 g butter, soft and in small pieces
4 tbsp almonds, finely chopped
3 tbsp cherry brandy
50-60 g cocoa powder

Method

step 1
Melt the chocolate to bain-marie.
step 2
Combine cream, icing sugar and vanilla, bring to boil over low heat. Stir in chocolate and add the butter.
step 3
Add also the almonds and the liqueur. Cover and refrigerate until firm (about 30-40 mins).
step 4
Roll 1 teaspoon of mixture into a ball, roll the truffle in cocoa powder and place it on a small paper's cup. Repeat with the remaining mixture and cocoa and more cups. Refrigerate the truffles.
step 5
Truffles can be made 3 days ahead.