Big Batch Rich Chocolate Truffles

1. 1

   Chop the chocolate and butter into small pieces and place in a large metal bowl.

2. 2

   Bring the cream to a boil.

3. 3

   Immediately pour the hot cream over the chocolate and butter.

4. 4

   Stir until the chocolate and butter are completely melted.

5. 5

   Stir in the brandy.

6. 6

   Pour the ganache into a flat, shallow, ungreased pan and chill until firm.

7. 7

   Shape the ganache into rough balls using a melon ball cutter.

8. 8

   Immediately drop each ball into a pan of sifted cocoa powder or confectioner s sugar, rolling it around to coat completely.

9. 9

   Truffles can be stored in the refrigerator for 7 to 10 days.

10. 10

    Allow them to soften slightly at room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.