Chocolate Brandy Truffles
80g (3 oz) melted chocolate
40g (1 1/2 oz) blanched almonds
5 tbsp vegan brandy
About 100g (4 oz) icing sugar
1. Blend almonds and brandy with a hand blender until fairly smooth.
2. Pour in melted chocolate and combine.
3. Add tablespoons of icing sugar until you get a stiff paste.
4. Roll the truffles into balls and leave to set. Roll in cocoa or dip in chocolate.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.