it is exactly the same, but took out the alcohol, very bad ingredient
then i added the same amount with water
also put vanilla sugar


  • ¾ cup whipping cream

  • 9 ounces bittersweet chocolate, chopped

  • 2 tsp water

  • 1 tsp vanilla sugar

  • For coating

  • 5 ounces bittersweet chocolate, chopped and melted (or white chocolate or milk chocolate)

  • cocoa powder and icing sugar for dusting


  • 1.

    Heat the cream to just below a simmer and pour over chocolate. Stir gently to blend, stir in extract of your choice and brandy and cool to room temperature. Beat with a whisk to make a little fluffy, then let cool in the fridge for about 1 hour before making truffles.

  • 2.

    Cold hands are good for this task (run your hands under cold water for a minute, if needed). Spoon small teaspoonfuls of chocolate filling and roll into balls. Place on a baking tray and freeze for 30 minutes. Dip truffles in melted chocolate (using a toothpick) and place on a clean tray. Once the coating is set, dust with icing sugar or cocoa powder.

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