Classic Brandy Truffle

Chop the chocolate in small pieces and place in medium mixing bowl. Place the bowl over a saucepan with gently simmering water, the bowl should not touch the boiling water.
Stir gently until melted. Remove from heat and stir in the cream and brandy till smooth.
Pour the mixture onto a plate and spread out to a 2 cm thickness. Cover the mixture with wax paper and chill for 3 hours (overnight for best results).
Cut up in even sized squares, then roll into balls.
If dusting with cocoa powder, sift a thick layer of cocoa on to a dish. Roll the truffles in the cocoa, rounding them between the pals of your hands. Dust your hand with cocoa to prevent the truffles from sticking.
Chill on a paper-lined baking sheet until firm.