Venezuelan Black and Cider Brandy Truffles

Name: Venezuelan Black and Cider Brandy Truffles
Yield: Makes about 30
Cuisine: British
Ingredients: 50 g Venezuelan black chocolate; 400 ml double cream; 650 g good-quality dark chocolate, finely chopped; 60 g good-quality cocoa powder; 100 ml Somerset cider brandy; 200 g unsalted butter, softened

Preparation info

Makes about
30

Difficulty
Medium

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Time to celebrate two excellent West country artisan products together in a truffle: Willie Harcourt Couze’s 100% cacao black chocolate, made from selected Venezuelan cacao pods in Devon, and Julian Temperley’s somerset cider brandy.

Ingredients

650 g good-quality dark chocolate, finely chopped
400 ml double cream
50

Americas
Europe
United Kingdom
Venezuela
Dessert
South America
Vegetarian
Gluten-free
Winter
Autumn
Spring

Method

Set aside 250 g of the dark chocolate for coating.

Bring the cream to the boil in a pan, then remove from the heat and gradually add the 400 g dark chocolate and the black chocolate, stirring w