Ingredients:

2 tablespoons orange brandy
2/3 cup (150 ml) double cream
12 1/3 ounces (350 g) chocolate, broken up
chocolate, melted, for dipping
chocolate, grated, for decoration
1 ounce (25 g) unsalted butter

1. Heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted.
2. Add the brandy and the butter, stir until the butter has melted.
3. Freeze until firm enough to hold its shape, approximately 20 minutes.
4. Using a melon baller scoop out rounds and place onto non-stick baking paper, chill until firm.
5. Either roll the truffles in a little cool, melted chocolate in your hands or dip into melted chocolate. Place in a small paper caseor roll in grated chocolate. Store in the refrigerator.

Makes 36 truffles.

76 calories