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Foodie

White Chocolate Brandy Truffles

For a sweet treat make our rich brandy truffles. Using every shade of chocolate, they would make an ideal gift for even the most experienced chocolate lovers.

White Chocolate Brandy Truffles

Ingredients

Makes Around 25 Truffles

100ml double cream
1 tbsp brandy, such as Armagnac
1 vanilla pod
Zest of 1 lemon
100g milk chocolate, finely chopped
600g white chocolate
25g dark chocolate

Method

1. Line a baking sheet or board with baking paper.

2. Pour the double cream into a small pan and add the brandy. Halve the vanilla pod and use the tip of a knife to scrape the seeds into the cream. Stir in the lemon zest.

3. Bring the cream mixture to the boil, then remove from the heat. Add the milk chocolate to a bowl, pour in the cream mixture and stir until smooth. Chill for around 4 hours, until firm.

4. Use a teaspoon and your hands to form the mixture into balls. Put on a baking sheet and chill.

5. Temper the white chocolate by putting 250g of it in a bowl over a pan of simmering water, making sure the base doesn't touch the water. Put a chocolate thermometer in the side and do not allow it to go over 45°-50°C. Take the bowl off the bain-marie and stir in another 50g of white chocolate. Set aside until the temperature of the chocolate drops to 26°-27°C.

6. Dip each ball into the white chocolate and put on the baking parchment. Leave to set.

7. Temper the remaining white chocolate, as above, and coat the balls a second time.

8. Melt 20g of the dark chocolate in a bowl resting over a pan of just-simmering water. Stir in the remaining 5g. Drizzle over the balls, then leave to set until firm, and serve.

Find more recipes in the Harrods Magazine app.

 

House House showing Order progress Grid View Icon Grid View Icon List View Icon List View Icon Padlock Icon Padlock Icon Window Link Icon Window Link Icon Order Number Location Order Number Location Gift Card Number Location Gift Card Number Location Gift Card Pin Location Gift Card Pin Location Location Pin Location Pin Circle Contact Email Contact Us Footer Page Icon Circle Contact Instore Contact Us Footer Page Icon Circle Contact Phone Contact Us Footer Page Icon User Shape Mobile Header Account Icon Skip to Content
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White Chocolate Brandy Truffles | Style Notes | Harrods.com House House showing Order progress Grid View Icon Grid View Icon List View Icon List View Icon Padlock Icon Padlock Icon Window Link Icon Window Link Icon Order Number Location Order Number Location Gift Card Number Location Gift Card Number Location Gift Card Pin Location Gift Card Pin Location Location Pin Location Pin Circle Contact Email Contact Us Footer Page Icon Circle Contact Instore Contact Us Footer Page Icon Circle Contact Phone Contact Us Footer Page Icon User Shape Mobile Header Account Icon Skip to Content
You are on UMBRACO's preview. HEADER/FOOTER functionality may be different.
Foodie

White Chocolate Brandy Truffles

For a sweet treat make our rich brandy truffles. Using every shade of chocolate, they would make an ideal gift for even the most experienced chocolate lovers.

White Chocolate Brandy Truffles

Ingredients

Makes Around 25 Truffles

100ml double cream
1 tbsp brandy, such as Armagnac
1 vanilla pod
Zest of 1 lemon
100g milk chocolate, finely chopped
600g white chocolate
25g dark chocolate

Method

1. Line a baking sheet or board with baking paper.

2. Pour the double cream into a small pan and add the brandy. Halve the vanilla pod and use the tip of a knife to scrape the seeds into the cream. Stir in the lemon zest.

3. Bring the cream mixture to the boil, then remove from the heat. Add the milk chocolate to a bowl, pour in the cream mixture and stir until smooth. Chill for around 4 hours, until firm.

4. Use a teaspoon and your hands to form the mixture into balls. Put on a baking sheet and chill.

5. Temper the white chocolate by putting 250g of it in a bowl over a pan of simmering water, making sure the base doesn't touch the water. Put a chocolate thermometer in the side and do not allow it to go over 45°-50°C. Take the bowl off the bain-marie and stir in another 50g of white chocolate. Set aside until the temperature of the chocolate drops to 26°-27°C.

6. Dip each ball into the white chocolate and put on the baking parchment. Leave to set.

7. Temper the remaining white chocolate, as above, and coat the balls a second time.

8. Melt 20g of the dark chocolate in a bowl resting over a pan of just-simmering water. Stir in the remaining 5g. Drizzle over the balls, then leave to set until firm, and serve.

Find more recipes in the Harrods Magazine app.