Reconstructed! Sort of

Chocolate Truffles

just over 1/2 lb. good-quality dark chocolate, 8.8 oz. to be exact
just over 1/2 c. heavy cream
good slug of brandy

Bring the cream to a gentle boil. Shut off heat and stir in chocolate until incorporated. Stir in brandy. Transfer to a bowl.

Beat the mixture with an electric mixer until it (the mixture not the mixer) lightens in color and becomes thicker. Transfer the mixture to a flat container. Cover and chill.

Cut the mixture into pieces and dust with cocoa powder. Keep cool.

Next task: experiment with flavors other than brandy.