trufflesThis is a delicious, easy recipe, and is even gluten-free. I wanted truffles that were not so sickeningly sweet, so I went for dark chocolate and a good amount of brandy and let the sultanas add their natural sweetness to the mix. I was pretty limited to whatever I could find in my cupboard at the time (there’s no way I’m braving the shops again this close to xmas) but you could roll them in grated chocolate or chocolate sprinkles or use raw sugar instead of caster sugar for a bit of sparkle – whatever takes your fancy.

This is my first-ever attempt at making truffles, and all my own recipe. Enjoy!

1 can sweetened condensed milk
1 box Nestle Plaistow chocolate
3 tablespoons brandy
A handful of sultanas
1/4 cup cocoa
1/4 cup caster sugar

Heat the condensed milk, chocolate and brandy in a saucepan over very low heat until smooth, stirring so that it doesn’t burn. Stir in the sultanas and transfer to a bowl. Cover with clingwrap and put in the fridge for an hour, or until mixture has reached a hardish, buttery consistency. Combine the cocoa and sugar in a small bowl.
Use a spoon to scoop out small amounts of mixture. Using damp hands (or better yet, latex gloves), roll the spooned out amount between your hands to make a ball. Drop the ball into the cocoa mixture and roll until completely covered. Repeat until all truffle mixture is used up.

Serve truffles in small patty cases and package in pretty boxes. Keep refridgerated or they may lose their shape.

Makes about 30 truffles, depending on how big you make them and how many you eat along the way.

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