Champagne Truffles
Ingredients
- 8 ounces cream
- 1 pound bittersweet chocolate
- 1 ounce butter
- 1 ounce cognac
- 1 pound bittersweet chocolate
- 1 pound cocoa
Instructions
Yield: 24 servings. It is important to use an excellent quality chocolate when making truffles such as Valhrona or Callebaut. Bring the cream to a boil and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. 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. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.
