Cream, nutmeg and brandy give these simple truffles the flavours of Christmas, embodied in a gorgeous little truffle. Make this recipe up to 3 days ahead. Store in airtight container in the fridge. Makes 32INGREDIENTS:
2 x 180g pkts good-quality white chocolate, coarsely chopped
80ml (1/3 cup) thickened cream
1 tbs brandy
1/2 tsp ground nutmeg
1 x 375g pkt white chocolate melts
Ground nutmeg, extra, to dust
Freshly brewed espresso coffee, to serve
PREPARATION:
Place the chocolate, cream, brandy and nutmeg in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts and mixture is smooth. Place in the fridge for 2 hours or until firm enough to roll into balls.
Line a tray with non-stick baking paper. Use a teaspoon to scoop out 2 teaspoonfuls of chocolate mixture and use your hands to roll into a ball. Place on prepared tray. Repeat with the remaining chocolate mixture. Place in the fridge for 1 hour or until firm.
Meanwhile, place chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts.
Line a tray with non-stick baking paper. Use 2 forks to dip a truffle into the melted chocolate to coat. Remove truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate. Place on prepared tray. Repeat with remaining truffles and melted chocolate. Place in the fridge for 20 minutes to set. Sprinkle truffles with extra nutmeg and serve with coffee.
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