Pecan and Brandy Truffles Draft

How I make it

1. Chop the chocolate into small pieces and put it in a medium bowl.

2. In a small pot, heat the cream, salt and corn syrup over high heat just to a boil.

3. As soon as it starts to boil, remove from the heat and pour over the chopped chocolate. Wait about a minute, then whisk until smooth and glossy.

4. Add the butter and brandy and whisk until the butter is fully incorporated.

5. Add the pecans and stir until evenly mixed.

6. Spread in an 8x8-inch (20x20 cm) square pan and chill for 3-4 hours, until completely firm.

7. Unmold and cut into ¾-inch (2 cm) squares.

8. Roll the squares in cocoa until well coated. Serve at room temperature.

What I've learned

• I keep the truffles in an airtight container in the fridge for up to a week and a half; they also freeze for about a month.
• I serve them at room temperature, not straight from the fridge.
• You can also shape them into traditional round truffles.
• If you don't like pecans, use hazelnuts or almonds instead.
• If you don't have corn syrup, use the same amount of honey, though the flavor will change a little.