Gift worthy truffles #2: milk chocolate with lashings of brandy

Mmmm more truffles.

There's something very satisfying about biting into a pure, white chocolate shell and finding a dark ganache inside. 

Boozy chocolates really are my favourite, and guzzling a dozen or so of these is a socially acceptable and deeply satisfying way of getting ever so slightly tipsy at lunchtime.

Makes about 20

215g milk chocolate
140ml double cream
3 tbsp brandy
15g butter
150g white chocolate

1) Place all the ingredients except the white chocolate in a bowl over a bain marie until melted, mix well then leave to cool. Cover and refrigerate for a few hours.

2) Now scoop out balls with a ½ teaspoon measure, rolling between your hands to smooth, then place on a greaseproof paper covered tray. You may find it helps to keep a cup of boiling water to hand which you periodically dip the scoop into, drying it first on a tissue.

3) Refrigerate the balls for a further hour then melt the white chocolate and, holding the truffle balls on a toothpick, quickly dip each one in, shake off the excess, then leave to dry on greaseproof paper. To decorate, either sprinkle the tops with caster sugar while they are still wet, or wait until dry and drizzle with more melted chocolate.