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1
Pour the heavy cream into a saucepan and stop the heat once it had been brought to a boil.
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2
Chop up the chocolate bars and melt them into the warm cream.
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3
If they don't melt, feel free to put the mixture on a bain-marie.
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4
Add the butter to the mixture and once it has cooled, pour in the brandy.
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5
Pour the entire mixture into a tray and leave it to chill and set in the refrigerator.
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6
Chop the truffles up into whatever size you like.
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7
Sprinkle some cocoa powder over the truffles with a tea strainer to finish.
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8
The truffles will soften quite quickly, so if you're having a hard time cutting them, cut them whilst chilling them in the freezer.
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9
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.
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10
Please adjust the amount of mizuame in accordance with the sweetness of the chocolate that you are using.
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11
I used Meiji's Black Chocolate.
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12
When you are using a low-fat cream, please slightly increase the amount of cream used.
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13
If you don't, the truffles may come out a bit too hard.
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14
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).
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15
This recipe will yield slightly thin truffles, if you want to make them thicker then please use a slightly smaller sized tray.
