Recipe: Dark Chocolate Truffles

2 pounds  Dark chocolate
1 pound  Unsalted butter
1 pint  Heavy cream
4 fluid ounces  Brandy, bourbon or liqueur

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 to 10 days. Allow them to soften slightly at room temperature before serving.

Yield: 150 Medium-sized Truffles