These are my brandy & ginger biscuit truffles, that have become a bit of a hit with family and friends. I thought I share the recipe with you. I never follow any recipe exactly so I suggest you do the same and adapt amounts and exact ingredients where you feel necessary!
Enjoy – and do let me know how you get on!
For around 25 truffles:
3 x 200g dark chocolate, broken in chunks
100g condensed milk
(optional: a few table spoons of double cream)
dash of brandy (armagnac, rum, whisky – anything!)
50g desiccated coconut
4 ginger biscuits – finely crushed into crumbs
chocolate powder to cover the truffles with (I used hot chocolate drink powder). You can also use desiccated coconut or chocolate sprinkles.
2. Add condensed milk and stir. If you are adding cream, add now.
3. Add the coconut and ginger biscuit crumbs and stir it in.
4. Add the brandy, stir until everything is smooth. If the mix is still a bit thick, add a bit of normal milk (or more brandy!), but don’t make it too runny.
5. Put in the fridge for around 4 hours or until stiffened up.
6. Once ready, spread chocolate powder on a dinner plate. Take a small amount of chocolate emulsion in your hands and roll into a little ball. Roll into the chocolate powder until fully covered. Truffle done!
Try rolling them into desiccated coconut or chocolate sprinkles to create different versions.
7. Put back in the fridge to let them stiffen up a bit. Done!
8. Wrap some of them individually and put them in a little box if you are giving them away, like I did (I got the wrappers and box from Hobbycraft).
NB: dip your fingers in a bowl of water every now and then when doing the rolling, to avoid the chocolate sticking too much to your fingers.