CHOCOLATE TRUFFLES

Preparation Method :

• Bring the cream to the boil, then remove the pan from the heat and beat in the egg yolk. Add the chocolate, then stir until melted and smooth.
• Stir in the butter and the brandy, if using, then strain into a bowl and leave to cool. Cover and chill for 6 hours.
• Line a large baking sheet with greaseproof paper. Using a very small ice-cream scoop or two teaspoons, form the chocolate mixture into 20-30 balls and place on the paper.
• To coat the truffles with cocoa, sift some powder into a small bowl, drop in the truffles, one at a time, and roll to coat well.
• To coat them with nuts, roll the truffles in finely chopped pistachio nuts or hazelnuts.
• To coat with chocolate, freeze the truffles for at least 1 hour. In a small bowl, melt the plain, milk or white chocolate over a pan of barely simmering water, stirring until melted and smooth, then allow to cool slightly.
• Using a fork, dip the frozen truffles into the cooled chocolate, one at a time, tapping the fork on the edge of the bowl to shake off the excess.
• Place on a baking sheet lined with non-stick baking paper and chill. If the melted chocolate thickens, reheat until smooth.