Don’t you just love it when you decide to bake something and all the ingredients are right there? No need to run, no need to shop. Especially on a lazy Sunday! Well, this is what happened to me when I found a recipe attached to a dark chocolate bar and realized I NEEDED to prepare these amazing “drunk” truffles! OK, the name of the recipe wasn’t really “drunk” truffles, but having tasted them I think “drunk” is very appropriate…
The recipe is rather simple and requires only 5 ingredients, while the result is pretty and delicious. I can easily imagine a handful of these truffles put in a pretty, even handmade, box closed with a shiny ribbon and voila! A sweet gift 🙂
Even though the alcohol that was suggested is rum, we are not much of rum drinkers and only had some brandy at hand. I did not even think it twice! Brandy fits with chocolate like a dream!
So, first we heat in a pot the heavy cream with the honey and the orange zest, using medium to low heat, taking care not to burn the cream.
Once the mix is hot we remove it from the fire and add the chocolate pieces, mixing until they melt. We leave the chocolate sauce to cool a bit before adding the brandy. This is important, otherwise you’ll burn the alcohol. To know when it is a good time to pour in the brandy, check carefully if you can dip the tip of your finger in the mix. If you can stand the heat then you are good to go. Pour it, mix it, and try to resist eating this shiny, amazing sauce with the spoon!
Place the mix in the fridge and leave it until you’re able to mold it into small balls. I think mine were quite big (especially because you will cover them with extra chocolate later), and probably smaller would have been better and easier to eat afterwards. Once the choco-balls are ready place them back in the fridge.
Time to melt some more chocolate! You can do this either in a bain-marie or in the microwave. If you choose the microwave method use small heat intervals and mix the chocolate in-between. Do NOT try to melt the chocolate at once or it will burn!
Dip the balls you shaped in the melted chocolate until they are covered all around and, with the help of 2 forks, place them on a wire rack to dry.
When the outer chocolate layer is dry enough, but not completely hard, roll the truffles in the cocoa powder.
And that’s all! When the chocolate cover dries you can enjoy a delicious truffle, with a crunchy bite, a soft heart, and quite the alcohol kick!
Have nice day!
This made 11 truffles for me, but could make around 15 if shaped smaller.
If you’re unsure whether you’ll like the amount of brandy suggested, add half, mix and taste. If you can handle it then add the rest (or continue adding slowly).
50g heavy cream
Zest of 1 orange (not waxed)
200g dark, good quality chocolate (for the truffle mix)
150g dark, good quality chocolate (for covering the truffles)
1/4 cup brandy
Unsweetened cocoa powder
Heat the heavy cream with the honey and the orange zest at medium to low heat. Remove from the fire and add the chocolate pieces, mixing until they melt. Let the chocolate sauce cool a bit and pour in the brandy. Mix and place in the fridge. Shape little balls and return them to the fridge.
Melt the rest of the chocolate in a bain-marie or in the microwave and cover the truffles. Place them on a wire rack to dry. When the chocolate cover is dry enough roll the truffles in cocoa powder.