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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- 8 oz. cream
- 1 lb. bittersweet chocolate
- 1 oz. butter
- 1 fl. oz. cognac
- 1 lb. bittersweet chocolate
- 1 lb. cocoa
Method
- 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 witha 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.
