1/2 pound good semisweet chocolate
1 cup heavy cream
2 tablespoons brandy
1/2 teaspoon vanilla extract
Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. (Erika's Extra: I used Ghiradelli chocolate chips which I didn't chop.)
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the brandy and vanilla. Set aside at room temperature for 1 hour. (Erika's Extra: I had to set aside in my bedroom with the AC on.)
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in cocoa powder. These will keep refrigerated for weeks, but serve at room temperature.
Heavenly Housewife - Donuts to Delirium
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Bake well and prosper!