Just because you asked so nicely...

French Chocolate TrufflesAdapted from Chocolate, Chocolate, Chocolate,
by Barbara Myers; Penguin Books, 1984

1 cup sweet (unsalted) butter
8 ounces semisweet chocolate, coarsely chopped
½ cup brandy
Unsweetened cocoa powder

In a heavy saucepan, cut the butter into pieces and melt over medium-low heat. Turn heat to medium, and when butter bubbles, stir to mix well. When bubbling turns to foam, remove the butter from the heat. Let it settle for 5 minutes, then skim any remaining foam from the top. Carefully pour the clear liquid into a cup, leaving the light brown sediment in the pan. Wipe pan clean with a paper towel.

Return the clarified butter to the clean saucepan. Add the chopped chocolate. Stir over very low heat until chocolate is melted and smoothly blended with the butter. Remove the pan from heat and cool slightly. Stir in the brandy.

Refrigerate for several hours or overnight, until the mixture is firm enough to handle. (Stir it occasionally to prevent the butter from separating.)

Shape the chilled mixture into irregular balls, about 1 to 1 ¼ inches in diameter. Sprinkle the cocoa on a sheet of wax paper, and roll the truffles in it to coat them. Place on a cookie sheet in a single layer and refrigerate until firm. Then store between sheets of wax paper in a tightly covered container in the refrigerator. (They’ll keep well for several weeks.)

Serve chilled.
Makes 3 to 3 ½ dozen truffles

Thanks to California Academy of Sciences, San Francisco
p.s. Chronicler: The nice folks at the counter where I inquired about classes and or demos said there were none available at that location. However this says otherwise: Summer Festivals!