Plum Brandy Truffles

Another idea for a sweet gift.

These little truffles are delicate, soft and melt in your mouth. On top of that, the combination of alcohol-soaked plums and chocolate will have you craving even more of them.

The recipe is by Bajaderka.

plum brandy truffles

Ingredients:

• 3/4 cup dried plums (prunes), cut into eighths
• 1/4 cup brandy
• 1/3 cup heavy cream
• 170 g good-quality dark chocolate
• 1 tbsp softened butter
• 1/2 cup very finely chopped pecans or walnuts
• unsweetened cocoa powder, for rolling the truffles

Pour the brandy over the plums, then set them aside for at least an hour, or even better, longer. Bring the cream to a boil over medium heat, add the chopped chocolate and stir until the mixture is smooth. Then add the butter and stir again. Drain the plums (reserve 1 tbsp of the alcohol). Add the reserved alcohol, the plums and the chopped nuts to the chocolate mixture and mix well. Cover the mixture and put it in the refrigerator until it firms up. No harm done if it stays in the refrigerator for a few hours or even days. After chilling, shape the mixture into walnut-sized balls and roll them in cocoa. Store in an airtight container in the refrigerator.

Tips:

If you happen to forget about the plums soaking in alcohol, or you don't have time to keep working, don't worry. They can soak for several days or even weeks. Then they are a lot more boozy, but also more tender.

You can roll the truffles in other coatings, e.g. chopped nuts.

Or you can use a different kind of alcohol.