Fine Cognac is the key to the incredible flavor of these luscious morsels. Perfect for Valentine’s Day, wedding parties or New Year’s Eve parties. Great for any celebration. Scrumptious!
Champagne Truffles

Champagne Truffles
 
Author:
Recipe type: Confectionery
Cuisine: French
Serves: 24 pieces
Ingredients
Center Mixture:
  • 8 ounces cream
  • 1 pound bittersweet chocolate
  • 1 ounce butter
  • 1 ounce Cognac
Enrobing:
  • 1 pound bittersweet chocolate
  • 1 pound cocoa powder
Instructions
  1. It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is our first choice and Callebaut is second.
  2. 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.
  3. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac.
  4. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set.
  5. Melt the enrobing chocolate. Sift the cocoa into a deep pan.
  6. 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 fine strainer to remove the excess cocoa.

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