8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
1/2 cup of heavy whipping cream
1 tbsp. brandy
1 tsp. almond extract
2 tbsp. good Ghiradelli Cocoa powder

In a small, heavy saucepan bring the heavy whipping cream to a simmer. Add brandy and vanilla.

Place the chocolate in a separate bowl. Pour the cream mixture over the chocolate and allow to stand for a minute then stir until smooth. You’ve just made chocolate ganache! : – )

Allow your ganache to cool and then place in the refrigerator for two hours. Get ready to get a bit messy! (trust me, it’s so worth it) Remove chocolate mixture with a teaspoon roll into balls. Roll in your hands quickly because it will melt from the heat of your hands. Place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

Roll in cocoa powder