It hardly seems the weather for chocolate in Spain right now as the days are still really hot and the last thing you want is a truffle sliding around in your fingers!
But we had a couple of stormy days and truffles were needed to comfort our guests at coffee time!
I didn't have any cocoa powder at home so had to use a Spanish hot chocolate powder for kids, cola cao, not ideal as they don't look as sophisticated but tasted damn good all the same.
This recipe made me loads, see pic - so maybe halve it?!
500g of dark good quality chocolate
200ml of whipping cream
50g of unsalted or slightly salted butter
2 tablespoons of tia maria / baileys
2 tablespoons of brandy
The trick is to melt the chocolate in the microwave little by little with the butter. When it has cooled slightly you can add the cream and alcohol but then you must pop it covered in the fridge for at least 2 hours.
When it is hard but workable, you scoop out the chocolate into roughly the size you would like your truffles. I then spoon them onto cocoa powder or chopped toasted almonds/hazelnuts and roll around.
Pop back in the fridge for a few hours again or keep in the freezer for weeks and weeks.
A dangerous thing to do ;)