(170 -226 2/3 g) semisweet chocolate, broken into small pieces
Melt sweet chocolate with the butter.
Slowly strain 1/4 cup (60ml) of the hot cream into chocolate mixture, beating with mixer at low speed or whisking by hand until the cream is absorbed.
Repeat procedure twice, using 1/4 cup (60ml) cream each time.
Drizzle brandy into chocolate mixture, stirring until mixture is smooth.
Cover and refrigerate until chocolate mixture is firm, usually 2 hours, or overnight, if desired.
Line a baking sheet with waxed paper.
Spoon 1 inch (2. 5cm) mounds of chilled chocolate mixture onto waxed paper, you may use a melon baller, if desired.
Refrigerate until chocolate mixture is firm again, about 30 minutes.
Rinse hands with very cold water, dry.
Rub palms of hands well with powdered sugar.
Working quickly, roll each chocolate mound between palms into a ball about 1 inch (2. 5 cm) in diameter to form truffle.
Freeze until firm to the touch, about 30 minutes.
Melt semisweet chocolate.
Line a second baking sheet with waxed paper.
Remove 10 truffles from freezer.
Working quickly, grasp each truffle between thumb and index finger and dip entire truffle into the warm chocolate, immediately shake off as much excess chocolate as possible and place truffle on waxed paper.
Remove 10 more truffles from freezer, repeat procedure.
Repeat until all truffles are dipped.
When all truffles are coated, use fork, spatula or kitchen knife to drizzle any remaining chocolate over the top of each truffle in a thin stream, making a stringlike design.
It may be necessary to reheat chocolate, adding any hardened residual drippings from waxed paper.
Refrigerate truffles 30 minutes.
Transfer to paper candy cups and place in an airtight container.
Refrigerate until serving time.
Truffles can be refrigerated up to 2 weeks, if you can keep them that long!