Using a glass bowl measure and pour in:
1/2 C. heavy whipping cream
Microwave for 2 minutes on high, then add:
10 ounces of (good quality) Semi- Sweet Chocolate
Stir well and microwave in 1 minutes intervals stirring well until completely melted together and smooth. Next add:
2 T. of (good quality) Brandy
Stir well and refrigerate for several hours until completely set. Using a one ounce scoop place truffle scoops onto a parchment paper lined sheet pan, then refrigerate an additional hour.
Mix together in a small bowl:
1/2 C. powdered Sugar
1/4 C. Cocoa, unsweetened
2 T. Oreo cookies, ground fine
Using your hands roll the truffle balls in the palm to round out , then drop the truffles into the Cocoa mixture, roll around , dust off , and place in a storage container.
This recipe makes 1 dozen large Chocolate Truffles. Store in an airtight container non-refrigerated for up to 48 hours.