These scrumptious chocolate truffles come together in a snap, are beyond addictive and yes they're brimming with brandy!, rolled in toasted coconut, cocoa powder and toasted pecans they're impossible to resist.
Servings 20 truffles
- 12 oz semi-sweet chocolate 340g
- 3 tbsp unsalted butter 42g
- 1/4 cup brandy 60mL
- 1/3 cup heavy cream 78mL
- 1/2 cup sweetened shredded coconut 50g, toasted
- 1/2 cup unsweetened cocoa powder 50g
- 1/2 cup chopped pecans 55g, toasted
Melt the chocolate and butter in a heat proof bowl over a pot of simmering water making sure the water isn't touching the bowl. You could also use a microwave: add the chocolate to a medium-sized bowl. Microwave at 60% power in three thirty second bursts. Cover and set aside.
Add the cream to the melted chocolate and whisk to combine.
Pour in the brandy and whisk together until fully combined.
Transfer to a refrigerator and chill for about an hour.
Use a teaspoon to scoop the chocolate mixture into balls. Place on a sheet or parchment paper. you can round the balls out by giving them a quick roll in your palms if desired.
Cover the truffles in the coating of your choice. Store in the refrigerator and serve chilled.
Serving: 1g | Calories: 61kcal | Carbohydrates: 5.4g | Protein: 0.7g | Fat: 4g | Saturated Fat: 2.2g | Monounsaturated Fat: 1.5g | Cholesterol: 6.4mg | Sodium: 8.2mg | Potassium: 35.6mg | Fiber: 0.3g | Sugar: 4.6g | Vitamin A: 100IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 0.5mg