Dark Chocolate Truffles

Ingredients

• 1 kg (2 lb) dark chocolate
• 500 g (1 lb) unsalted butter
• 500 ml (1 pt) heavy cream
• 120 ml (4 oz) brandy

Preparation

• Chop the chocolate and butter into small pieces and place in a large metal bowl.
• Bring the cream to a boil. Immediately pour the hot cream over the chocolate and butter. Stir until the chocolate and butter are completely melted.
• Stir in the brandy. Pour the ganache into a flat, shallow, ungreased pan and chill until firm.
• Shape the ganache into rough balls using a melon ball cutter. Immediately drop each ball into a pan of sifted cocoa powder or confectioner's sugar, rolling it around to coat completely.
• Truffles can be stored in the refrigerator for 7-10 days. Allow them to soften slightly at room temperature before serving.