Truffles

9 ounces semisweet chocolate squares, finely chopped
1/2 cup heavy or whipping cream
2 tablespoon Armagnac or Brandy (optional)
1/2 cup plus 2 tablespoon sifted unsweetened cocoa, divided

Place chocolate in a large bowl. Heat cream in a small saucepan over medium heat, until cream just begins to come to a boil. Pour hot cream over chocolate. Let stand 3 to 5 minutes. Stir until smooth. Stir in Armagnac.

Cool chocolate mixture to room temperature. Cover with plastic wrap and refrigerate about 1 hour, until mixture holds it shape when rolled between hands.

Line a jelly-roll pan with waxed paper; sprinkle top with 2 tablespoons cocoa. Place remaining 1/2 cup cocoa in a small bowl. Measure 1 level tablespoon of chocolate, roll into a 1-inch ball and arrange on prepared pan. Repeat. Lightly toss 3 to 4 chocolate balls at a time with cocoa in bowl, until coated, shaking excess cocoa back into bowl. Return to prepared pan and refrigerate, 30 minutes. (Can be made ahead. Transfer truffles to an airtight container. Cover and refrigerate up to 2 weeks. Let stand at room temperature 15 minutes before serving.)

Makes 24 truffles.