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Truffles 12 oz. good semi-sweet chocolate 1/2 cup heavy cream 2 T. brandy or your choice liquor Chop chocolate into small pieces. Bring cream to boil. Pour over chocolate and allow to stand 5 minutes. Stir until smooth. Stir in brandy. Refrigerate overnight. Roll into 1-inch balls and then roll in cocoa, finely chopped nuts, or coconut. Store in tight container and allow to age 2 weeks.

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