Brandy truffles

Clare Chambers


Both my Mother and Grandmother have made these and I have been making them for my own family and friends for over 30 years. I do not know where the recipe I use originally came from, but believe that there is a similar one by Mrs Beaton.

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30 portions
30 Min
5 Min
Stove Top


5 oz
dark chocolate - 70% minimum cocoa solids
5 oz
ground almonds
2 Tbsp
double cream
3 oz
caster sugar
2 Tbsp
brandy - or as much as you like
cocoa powder for coating
icing sugar to adjust consistancy if required


1Break the chocolate into chunks. Using a bain marie or a bowl in the microwave, gently melt the chocolate. be careful not to over melt - it is better to stir the chocolate until the last few lumps have melted
2Add all the other ingredients other than the coco powder for coating and combine well. If the mix is too sticky to handle just chuck in a tbsp of icing sugar at a time until you reach the right consistency.

If you want to add extra brandy - and who doesn't - just go for it, making sure you add extra icing sugar
3I use a melon baller to shape the chocolate mix and then roll each ball into the cocoa powder and place on some baking paper to dry.
4As you can see I wrap them in foil, and then those I don't eat myself get bagged up and put into gift hampers full of home made goodies for friends and family.

About Brandy truffles

Course/Dish: Chocolate, Other Snacks
Main Ingredient: Nuts
Regional Style: English