Belgian Chocolate Truffles

Step 1: In a double boiler or a heatproof bowl over a pan of boiling water, melt the chocolate, stirring until smooth and then stir in the butter until it melts. Remove from heat.

Step 2: In a pan over medium heat pour the cream into the pan and being it to simmering. Remove from heat and let stand for 2 minutes.

Step 3: Pour the cream into the chocolate, stirring until blended and then stir in the brandy and vanilla. Cover with plastic wrap and refrigerate for at least 4 hours, stirring frequently -- mixture must be stiff but still manageable.

Step 4: Transfer mixture to a glass dish spreading it out so it is 1 1/2 inches deep. Cover with plastic wrap and refrigerate for 5 hours or overnight.

Step 5: Line two baking trays with parchment paper. Using two teaspoons or a melon baller, shape the mixture into balls and place on the prepared trays.

Step 6: Cover with plastic wrap and return to the refrigerator for one hour.

Step 7: In order to coat the truffles, drop them into separate balls of cocoa powder, confectioners' sugar, chopped nuts and/or grated coconut, rolling them around until completely coated.

Step 8: Shake off any excess coating and if necessary reshape the truffles into balls and replace them on the parchment lined trays.

Step 9: When all the truffles have been coated serve immediately or store in an airtight container in a cool place for up to one week. Always allow truffles to come up to room temperature before serving.