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1
Finely chop up the chocolate and line a baking tray with baking paper (you can use cling film instead if you'd prefer.)
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2
Heat the heavy cream and mizuame in a saucepan and take it off the heat just before the mixture comes to a boil.
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3
Pour the mixture into the bowl from Step 1 and mix everything together with a rubber spatula.
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4
Once the mixture has cooled, add in the brandy, and pour it into the tray from Step 1.
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5
Leave the mixture to chill and set in the refrigerator.
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6
Once the chocolate has set, cut it into equal pieces, and shape each piece into a ball in the palm of your hand.
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7
Leave the balls to chill once more.
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8
Chop up the chocolate and melt it in a bain-marie.
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9
* If the melted chocolate becomes too hot, it will melt the truffle when applied as a coating so be careful.
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10
Place each ball from Step 4 into the melted chocolate and roll them around with a fork until fully coated.
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11
Place each truffle onto a sheet of parchment paper then leave them to chill and set in the refrigerator for the last time.
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12
For Step 2, you could melt the cream and chocolate together in the microwave instead.
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13
You can also make the melted chocolate for the coating in this way too.
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14
When coating the truffles with the chocolate, the temperature of the chocolate should be approximately 30-32C.
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15
If you melt it in the microwave then mix it with a whisk, it should cool down enough quite quickly.
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16
If you freeze the truffles before coating them then they shouldn't melt as quickly and will be much easier to handle.
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17
Not-Too-Sweet Coffee Flavored Chocolate Truffles,.
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18
Chocolate truffles are delicious when flavored with coffee or tea as well.
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19
Not So Sweet Orange Flavoued Chocolate Truffles,.
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20
Try adding some orange curacao too if the mood strikes you.
