Cognac Truffles

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 24
• 8 ounces cream
• 1 lb bittersweet chocolate
• 1 ounce butter
• 1 ounce cognac

Recipe

• 1 -------------enrobing------------- 1 lb bittersweet chocolate 1 lb cocoa it is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. valhrona is my first choice and callebaut is my second.
• 2 bring the cream to a boil and pour it over the cut chocolate. allow to stand 1-to-2 minutes and stir smooth.
• 3 beat in the softened butter and cool to set. beat with an electric mixer (using a paddle attachment if available) on medium speed until light. beat in cognac. pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. refrigerate to set. melt the chocolate. sift the cocoa into a deep pan.
• 4 dip the truffles in the melted chocolate and then deposit th em in the cocoa, shaking the pan to cover them.
• 5 after the covering sets, shake the truffles in a strainer to remove the excess cocoa.