Ingredients

makes about 30 truffles

　　1/2 cup cocoa

　　1/2 pound bittersweet chocolate

　　10 tablespoons (1 1/4 sticks) unsalted butter

　　6 tablespoons heavy cream

　　1 to 2 tablespoons brandy (optional)

　　

Step 1

Sift into a small bowl and set aside: 1/2 cup cocoa.

　　

Step 2

Melt together in a medium heat-proof bowl set over simmering water: 1/2 pound bittersweet chocolate, 10 tablespoons (1 1/4 sticks) unsalted butter.

　　

Step 3

Stir in: 6 tablespoons heavy cream, 1 to 2 tablespoons brandy (optional).

　　

Step 4

Refrigerate the mixture until very firm (this will take a few hours). Using a melon-baller or a small spoon, scoop 1/2-inch balls onto a parchment-lined baking sheet. Roll the balls between your palms to smooth them and then drop them, a few at a time, into the sift ed cocoa. Roll them in the cocoa to coat and place on a parchment-lined tray. Put in the refrigerator until firm. Truffles may be stored in the refrigerator for up to 2 weeks. For best flavor, bring truffles to room temperature before serving.

　　

Variations

Step 5

Use different liqueurs, such as Cognac, pear eau-de-vie, or grappa, for different flavors.

　　

Step 6

Roll the truffles in powdered sugar or ground toasted nuts instead of cocoa.

　　The Art of Simple Food