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ginger and brandy truffles


100g Green and Blacks ginger chocolate

2 oz butter

8 oz icing sugar

2 tbsp brandy


Apologies for the mix of metric and imperial weights!

Melt the chocolate and butter together over a bain marie.


Sift the icing sugar, and set to one side.

Once the chocolate is all melted, stir in the brandy, then gradually mix in the icing sugar until you have a firm ball.


Roll small balls of the mixture and place in little petit four cases.  

Set aside to cool


Variation: cherry brandy truffles