Chocolate Truffles

1. Prepare Cocoa

Sift half a cup of cocoa into a small bowl using a sifter to ensure there are no lumps.

2. Melt Chocolate and Butter

Melt half a pound of bittersweet chocolate along with ten tablespoons of unsalted butter in a medium heat-proof bowl over simmering water.

3. Add Cream and Brandy

Stir in six tablespoons of heavy cream and, if desired, one to two tablespoons of brandy into the melted chocolate mixture.

4. Chill Mixture

Refrigerate the chocolate mixture for a few hours until it is firm enough to scoop and shape into truffles.

5. Scoop and Shape Truffles

Use a melon baller or a small spoon to scoop out small balls of the firm chocolate onto a parchment-lined baking sheet.

6. Coat in Cocoa

Roll each chocolate scoop into a ball using the palms of your hands, then coat them in the sifted cocoa.

7. Refrigerate to Firm

Refrigerate the truffles until they are firm, ensuring they hold their shape and have the right consistency when served.