Pour the heavy cream into a saucepan and stop the heat once it had been brought to a boil. Chop up the chocolate bars and melt them into the warm cream. If they don't melt, feel free to put the mixture on a bain-marie.
Add the butter to the mixture and once it has cooled, pour in the brandy. Pour the entire mixture into a tray and leave it to chill and set in the refrigerator.
Chop the truffles up into whatever size you like.
Sprinkle some cocoa powder over the truffles with a tea strainer to finish.
The truffles will soften quite quickly, so if you're having a hard time cutting them, cut them whilst chilling them in the freezer.
It is OK to use a low-fat cream for this recipe, but if you want fuller, denser flavour, please use a cream with animal fats.
Please adjust the amount of mizuame in accordance with the sweetness of the chocolate that you are using. I used Meiji's Black Chocolate.
When you are using a low-fat cream, please slightly increase the amount of cream used. If you don't, the truffles may come out a bit too hard.
Addendum: I recently changed the amount of chocolate from 60 g to 55 g. Also please reduce the amount of heavy cream very slightly (85 ml).
This recipe will yield slightly thin truffles, if you want to make them thicker then please use a slightly smaller sized tray.
Story Behind this Recipe
This is a chocolate truffle recipe that I've been making for years. If you're using milk chocolate please reduce the amount of cream slightly. Check out the matcha version of this truffle at Recipe ID: 2083870.
This recipe just needs you to melt and chill the chocolate so it's very easy. Try dusting over some powdered sugar if you'd prefer. If you line the tray with baking paper or cling film beforehand it'll be easier to remove the truffles when cutting them. If you cover these truffles with matcha powder it's best not to add any brandy.