These are grown up truffles, so eat in moderation if you can!!
Recipe is taken from the January Delicious magazine.
300ml double cream
400g dark choc broken in to teeny tiny pieces
2 tbsp brandy or cointreau or other booze
Place the broken chocolate into a bowl. Bring the cream to the boil, then pour over the chocolate. Mix well till combined and the choc is melted then add the booze. Stir again then tip into a lined tin to set. Leave for at least 4 hours in a cool place (but not the fridge). Then cut into squares, dust with cocoa and place into petit fours cases. Scoff. Simples.