Decadent Chocolate Truffles

1. Sift Cocoa Powder

Begin by sifting half a cup of cocoa powder into a small bowl. This step is crucial for ensuring a smooth coating later on, so take your time to get rid of any lumps.

2. Melt Chocolate and Butter

Next, melt the bittersweet chocolate and unsalted butter together. Place them in a medium heat-proof bowl and set it over a pot of simmering water, creating a gentle, indirect heat. Stir occasionally until the mixture is completely melted and glossy.

3. Add Cream and Brandy

Once your chocolate and butter are perfectly melted, stir in the heavy cream and brandy. Make sure the mixture is smooth and fully combined before moving on.

4. Chill Mixture

Now, it's time to let the mixture rest. Transfer it to the refrigerator and allow it to chill for a few hours. This cooling process is essential as it solidifies the mixture, making it possible to shape your truffles later.

5. Shape Truffles

Once the mixture is firm, use a melon-baller or small spoon to scoop out portions and shape them into balls. Place them on a parchment-lined baking sheet, ready for their cocoa coating.

6. Coat with Cocoa Powder

Roll each truffle in the sifted cocoa powder, ensuring they are well-coated. This not only adds a beautiful finish but also balances the sweetness with a hint of bitterness.

7. Final Chill

Finally, refrigerate the truffles once more until they are firm. Store them in an airtight container for up to two weeks. Remember to bring them to room temperature before serving to fully appreciate their rich, decadent flavor.