Finely chop up the chocolate. Line the mold with a sheet of parchment paper (or plastic wrap).
Heat the whipping cream and mizuame in a pot. Turn the heat off when it's just about to boil. Pour it over the bowl from Step 1. Fold in with a rubber spatula.
When cooled, add the brandy. Pour into the mold from Step 1. Chill in the fridge to harden.
When hardened, cut the chocolate into desired sizes. Use a tea strainer to coat with the cocoa powder.
Melt the chocolate in a double boiler if it's difficult to melt in Step 2. Please adjust the amount of brandy to your taste.
Story Behind this Recipe
I've been making these truffles for a very long time. You can also put the chocolate and whipping cream in a heatproof bowl and melt in the microwave.You can also make them using chocolate bars.
Please use dark/bitter chocolate if you'd like your truffles to be less sweet. You can also use unsalted butter (20 g). Add the butter after the chocolate has melted. These truffles are slightly thick. If you'd like yours thinner, please use a larger mold.