Big Batch Rich Chocolate Truffles

Delish - what could be better than homemade chocolate truffles? this makes 150 truffles!!

Chop the chocolate and butter into small pieces and place in a large metal bowl.

Bring the cream to a boil.

Immediately pour the hot cream over the chocolate and butter.

Stir until the chocolate and butter are completely melted.

Stir in the brandy.

Pour the ganache into a flat , shallow , ungreased pan and chill until firm.

Shape the ganache into rough balls using a melon ball cutter.

Immediately drop each ball into a pan of sifted cocoa powder or confectioner s sugar , rolling it around to coat completely.

Truffles can be stored in the refrigerator for 7 to 10 days.

Allow them to soften slightly at room temperature before serving.

dark chocolate, unsalted butter, heavy cream, brandy