Dark Chocolate Ganache Truffles

¼ cup unsweetened Dutch-process cocoa 9 ounces good quality bittersweet or semi-sweet chocolate such as Lindt, Ghirardelli, or Callebaut, broken into 1-inch pieces, chilled ½ cup heavy cream 1½ tablespoons unsalted butter 2 tablespoons brandy or other liqueur 1 tablespoon vanilla

Calories 97 (66% from fat) • carb. 8g • pro. 1g • fat • 8g sat. fat 4g • chol. 10mg • sod. 3mg • fiber 1g

Insert the metal blade. Pulse to sift the cocoa; remove and reserve. Pulse to finely chop the chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down the feed tube and process until the mixture is smooth, about 1 minute. Scrape the sides and bottom of the work bowl. With the machine running, add the brandy and vanilla; process to incorporate, about 10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic wrap directly on the chocolate. Refrigerate until firm. Divide the ganache into 20 equal portions. Shape into imperfect balls. Refrigerate 30 minutes. Dip the balls into the cocoa to coat. Refrigerate for up to a week, or freeze for a month well wrapped. If necessary, redust the truffles in cocoa.