Champagne Truffles
Serves:
Ingredients:
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CENTER MIXTURE ---------
8
oz
Cream
1
lb
Bittersweet chocolate
1
oz
Butter
1
oz
Cognac
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ENROBING ---------
1
lb
Bittersweet chocolate
1
lb
Cocoa
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CENTER MIXTURE ---------
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ENROBING ---------
Method:
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.