|Butter||1⁄4 Cup (4 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Semi sweet chocolate||7 Ounce, grated|
|Unsweetened chocolate||1 Ounce, grated|
|Cocoa||1⁄4 Cup (4 tbs)|
In a saucepan, mix butter, cream and sugar.
Bring to a boil.
Off heat, add brandy and both chocolates.
Mix until chocolate has fully melted.
Refrigerate 3-4 hours or until paste is quite firm.
Shape into balls, using 1 tbsp (15 mL) paste for each.
Roll in cocoa.
Refrigerate or freeze in an airtight container.