6 tbsp. butter, cut up
1/2 c. heavy cream
1/4 c. light corn syrup
6 sqs. (1 oz. each) unsweetened chocolate
1 tbsp. brandy
Unsweetened cocoa (or confectioners' sugar or finely chopped pecans)

In small saucepan, stir together butter, cream, and corn syrup. Over medium heat, bring to boil. Add semi-sweet and unsweetened chocolate; stir constantly until completely melted. Remove from heat; stir in brandy. Pour mixture into shallow baking pan. Cover and refrigerate for about 3 hours. Using 1 heaping teaspoon chocolate for each ball, shape mixture into 1 inch balls. Roll in unsweetened cocoa or confectioners' sugar or chopped pecans. Store in tightly covered container in refrigerator.