2/3 c. heavy cream
8 oz. semi-sweet chocolate, melted
1 1/2 tbsp. brandy
2 tbsp. butter, softened
Unsweetened cocoa powder or chocolate sprinkles

Bring cream just to boiling in saucepan (low heat). Remove from heat. Whisk in chocolate, whisking constantly, until smooth. Add brandy and whisk. Stir in butter until smooth. Cover with plastic wrap. Refrigerate 3 1/2 hours until cool and thickened. Keeping hands dusted in cocoa, shape 2 1/2 teaspoons into balls. Work quickly. Refrigerate immediately. If truffles soften too much, return to refrigerator. Place truffles in paper candy cups. Refrigerate in air-tight container up to 3 weeks.