Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------CENTER MIXTURE----------------------------
8 oz Cream
1 lb Bittersweet chocolate
1 oz Butter
1 oz Cognac

--------------------------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.

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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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