Simple Not-Too-Sweet Chocolate Truffles

• 180 grams Dark chocolate (3 bars)
• 90 grams Heavy cream (35% cream or low-fat)
• 20 grams Unsalted butter
• 2 tsp Mizuame syrup or honey
• 2 tsp Brandy
• 1 Cocoa powder

1. Pour the heavy cream into a saucepan and stop the heat once it had been brought to a boil.
2. Chop up the chocolate bars and melt them into the warm cream.
3. If they don't melt, feel free to put the mixture on a bain-marie.
4. Add the butter to the mixture and once it has cooled, pour in the brandy.
5. Pour the entire mixture into a tray and leave it to chill and set in the refrigerator.
6. Chop the truffles up into whatever size you like.
7. Sprinkle some cocoa powder over the truffles with a tea strainer to finish.
8. The truffles will soften quite quickly, so if you're having a hard time cutting them, cut them whilst chilling them in the freezer.
9. It is OK to use a low-fat cream for this recipe, but if you want fuller, denser flavour, please use a cream with animal fats.
10. Please adjust the amount of mizuame in accordance with the sweetness of the chocolate that you are using.
11. I used Meiji's Black Chocolate.
12. When you are using a low-fat cream, please slightly increase the amount of cream used.
13. If you don't, the truffles may come out a bit too hard.
14. Addendum: I recently changed the amount of chocolate from 60 g to 55 g. Also please reduce the amount of heavy cream very slightly (85 ml).
15. This recipe will yield slightly thin truffles, if you want to make them thicker then please use a slightly smaller sized tray.

chocolate, heavy cream, butter, mizuame syrup, brandy, cocoa

Taken from cookpad.com/us/recipes/143317-simple-not-too-sweet-chocolate-truffles (may not work)