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    Truffles: Karen's Cognac Truffles


    Source of Recipe


    www.idunno4recipes.com

    List of Ingredients




    1 cup heavy cream
    12 ounces semisweet chocolate, good quality, chop
    2 tablespoons butter, room temperature
    1/4 cup cognac
    dutch process cocoa for coating

    Recipe



    Heat the cream in a heavy-bottomed saucepan over medium-high heat until just before boiling. Remove from the heat and stir in chopped chocolate until melted. Add the butter and cognac and stir well. Strain through a fine mesh strainer into a ceramic or glass dish. Cover and refrigerate for 6 to 8 hours (or overnight) until set (it will have the consistency of soft fudge). Using a large melon baller, scoop into tablespoon-sized balls.

    For cocoa coated balls: Coat your hands with cocoa and roll each ball until well coated. Place on a parchment paper covered baking sheet and freeze for 10 minutes. Serve at once. For chocolate-dipped balls: Heat 1 1/4 pounds semi-sweet chocolate until just melted. Remove from heat and allow to cool slightly. Carefully dip each truffle into melted chocolate. Place on a parchment paper covered baking sheet, refrigerate to allow chocolate to set. Serve after chocolate has set to personal preference. Refrigerate any leftover truffles to maintain texture. Makes about 3 dozen 1-inch diameter truffles.

 

 

 

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