BRANDY TRUFFLES
Steps:
- In top of double boiler over simmering water, melt milk chocolate with butter. Remove from stove and slowly beat hot cream into chocolate mixture until all cream is absorbed. Add brandy or cognac. Cover and refrigerate until mixture is firm, about 2 to 3 hrs, though overnight is best. Line cookie sheets with waxed paper. Spoon 1 inch mounds of chilled chocolate mixture onto waxed paper. Refrigerate until firm, approx. 30 mins. Rinse hands with very cold water, dry. Rub palms of hands with confectioners' sugar. Working quickly, roll each chocolate mound between the palms to make a ball. Freeze for 30 mins. In top of double boiler, melt semisweet chocolate. Line another cookie sheet with wax paper. Remove half the truffles from freezer. Working gently, dip truffles into chocolate and place on waxed paper. Repeat until all truffles are coated. Refrigerate until serving. Drizzle melted white chocolate or milk chocolate over truffles for additional decoration, if desired.
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