Still enjoying homemade valentines day truffles, sickly rich boozy goodness not the best breakfast I’ve ever had but close. I wanted something decadent before I go shovelling horse shit later.
River Cottage chocolate brandy truffles
300g dark chocolate, broken up
200ml double cream
75g icing sugar
50ml Somerset cider brandy (or Calvados), I used Rum
2 heaped dessertspoons honey
Pinch of salt
Sifted cocoa powder, for dusting
Put all the ingredients (except the cocoa) in a heatproof bowl and place over a pan of just-boiled water. Leave to melt, stirring only once or twice. Meanwhile, line a tray roughly 30cm x 30cm and 2cm deep, with clingfilm.
When the truffle mixture is completely melted and blended, pour it into the prepared tray. Leave to cool, then chill until firm. To serve, simply cut into small squares and dust each with a little sifted cocoa powder.