Chocolate and cheese truffles

1 k. MONTSEC pasteurized extrafat cheese
200 gr. brandy
500 gr. chocolate coverage
40 gr. grain of chocolate

1. Warm brandy (not exceeding 70ºC should not lose flavor) and mix with cheese.
2. Incorporate coverage, previously melted, and mix well.
3. Put the mixture into balls to make cold and then cover them with chocolate grain.

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