Chocolate Truffles

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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.