Finely chop up the chocolate. Line the mold with a sheet of parchment paper.
Warm the heavy cream and mizuame in a pot. Turn the heat off when it's just about to boil. Pour the mixture into the bowl from Step 1. Fold in with a spatula.
When cooled, add the brandy. Pour into the mold from Step 1, and chill in the fridge to set.
When set, cut with a knife into equal portions. Roll them up into a ball with your hands. Coat with cocoa powder.
For a more elegant result, try coating with melted chocolate. Recipe ID: 2044639.
Here's the cocoa power that I used.
Rich Chocolate Truffles Recipe ID: 2044596.
Coffee-flavored Truffles Recipe ID: 1711217 (These truffles are excellent flavored with coffee or black tea.)
Step 2: You can also combine the chocolate and heavy cream in a bowl and melt in the microwave.
You can substitute milk for heavy cream when making these truffles to serve at home.
Story Behind this Recipe
I have been making these truffles for a while now. -This is a simplified recipe to coat cocoa powder directly onto the truffles, but you can actually create a layer of chocolate by thinly coating the truffles with melted chocolate before coating with the cocoa powder. -Coat the truffles again to make it more authentic. Recipe ID: 2044639
Step 1: Plastic wrap may be used as a substitute of the parchment paper. Step 1: You can also use bitter chocolate. Reduce the amount of heavy cream when using milk chocolate. Please adjust the amount of brandy to your taste. -Don't worry about adding mizuame if not available. -Makes about 10 truffles with 3 bars of chocolate.