Heat the cream to just below a simmer and pour over chocolate. Stir gently to blend, stir in extract of your choice and brandy and cool to room temperature. Beat with a whisk to make a little fluffy, then let cool in the fridge for about 1 hour before making truffles.
Cold hands are good for this task (run your hands under cold water for a minute, if needed). Spoon small teaspoonfuls of chocolate filling and roll into balls. Place on a baking tray and freeze for 30 minutes. Dip truffles in melted chocolate (using a toothpick) and place on a clean tray. Once the coating is set, dust with icing sugar or cocoa powder.