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.

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