Preparation time approximately 25 minutes. Chilling time at least 2 hours. Makes approximately 30 truffles


  • 100 ml double cream
  • 250 g Swiss plain dark chocolate broken into pieces
  • 1 tablespoon of brandy
  • 40 g cocoa powder


  • Pour double cream into a thin-walled bowl. Set bowl over a pan of gently simmering water. Important bowl does not touch the wattle. Warm cream through
  • Add dark chocolate to bowl, whisk until the chocolate is melted. Now sit the bowl in cold water
  • Stir in brandy, whisk with a hand mixer, until the chocolate cream is cool and thickened.
  • Spread the mixture out approximately 1.5 kms thick, on a sheet of baking parchment. Chill for at least 2 hours.
  • Sift cocoa powder into a dip plate. Using a knife minced in hot water, cut the chocolate into regular cubes and turn in cocoa powder to coat evenly

Keeping time: store in air tight tin, in layers separated by baking parchment for up to 1 week

Per truffle: 4 g fat, 1 g protein, 5 g carbohydrate, 63 calories.- recipe & photo from The Swiss Cookbook by Betty Bossi