Filling:
8 ounces cream
1 pound bittersweet chocolate
1 ounce butter
1 ounce cognac
Coating:
1 pound bittersweet chocolate
1 pound cocoa
Directions:
It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient.
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 coating sets, shake the truffles in a strainer to remove the excess cocoa.