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Champagne Truffles
Ingredients:
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 since
it is the primary ingredient.
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.
Yield: 24 servings
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