Bittersweet Brandy Chocolate Truffles

1. Sift Cocoa

Sift the cocoa into a small bowl to ensure an even coating for the truffles.

2. Melt Chocolate and Butter

Melt the bittersweet chocolate and unsalted butter together in a medium heat-proof bowl set over simmering water, stirring gently until homogenous.

3. Blend in Cream and Brandy

Remove the bowl from heat and stir in the heavy cream and brandy (if using) until uniformly mixed.

4. Refrigerate Mixture

Refrigerate the mixture for a few hours until it is firm enough to handle.

5. Shape Truffles

Use a melon-baller or a small spoon to scoop out portions and roll them into 0.5-inch balls. Place them on a parchment-lined baking sheet.

6. Coat in Cocoa

Drop each truffle ball into the sifted cocoa and roll until completely covered.

7. Refrigerate and Store

Refrigerate the finished truffles until firm. Store in an airtight container in the refrigerator for up to two weeks.