Chocolate truffles

You'll need to begin this recipe 1 day ahead.

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Serves 30

Cooking Time Prep time 20 mins

Truffles
250 ml (1 cup)	pouring cream
425 gm	dark chocolate buttons
25 ml	brandy
400 gm	milk chocolate buttons
For dusting:	Dutch-process cocoa

1	Bring cream to the boil and pour over dark chocolate in a heatproof bowl. Add brandy and stir until smooth and glossy, cover with plastic wrap and refrigerate overnight. Roll into small balls (2 tsp each), working quickly to avoid ganache becoming too warm and unworkable. Return to refrigerator for 2 hours to set.
2	In a double boiler, melt milk chocolate then cool slightly. Using a fork, dip the ganache balls into the melted milk chocolate, shake to remove excess then dust in cocoa and return to refrigerator. Refrigerate overnight.

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