LOCATION: Recipes >> Candy >> Truffles 31
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Truffles 31
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Champagne Truffles
Yield: 24 servings
8 oz cream
1 lb bittersweet chocolate
1 oz butter
1 oz cognac
1 lb bittersweet chocolate
1 lb cocoa
It is important to use an excellent quality chocolate when making
truffles such as Valhrona or Callebaut.
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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