My Secret Brandy Truffles

Ingredients

• 1/2 lb semi-sweet chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons brandy
• 1/4-1/2 cup Ghirardelli sweet ground chocolate and cocoa (comes in a gold canister)

Directions

1. 1

   Put the chocolate chips in a glass bowl.

2. 2

   In a small saucepan, bring the cream to a boil and then pour it over the chocolate.

3. 3

   Shake the bowl gently to let the cream settle into the chocolate, then cover the bowl with a plate or a lid to allow the chocolate to melt (takes about 5 minutes).

4. 4

   Whisk to mixture until smooth and shiny. Stir in the Brandy. Cover the SURFACE of the CHOCOLATE with the plastic wrap and put in a cool place for about two hours to let the chocolate firm up. (Do not simply put the plastic over the bowl. If you do, the chocolate with develop a "skin" like pudding does.).

5. 5

   Line a baking sheet with wax or parchment paper. Use two spoons to drop 1/2 to 1-inch mounds of chocolate on the paper.

6. 6

   Chill your hands under cold water (then dry them), and roll the mounds between your palms to shape them into smooth round balls.

7. 7

   Pour the cocoa/ground chocolate onto a plate or bowl, and roll the truffles in the chocolate using a clean spoon to help you coat them. Refrigerate the truffles until ready to serve.

8. 8

   To serve, gently scoop the truffles out of the cocoa with a fork and put them in small candy cups or a decorate platter. I like to use a small silver platter than I've refrigerated for nice presentation.