Ingredients for Cognac Truffles
- 1 cup (240ml) heavy cream
- 1 lb (450g) high-quality bittersweet chocolate (Valrhona or Callebaut recommended)
- 1/2 cup (115g) softened unsalted butter
- 2 tablespoons (30ml) Cognac
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How to Make Cognac Truffles
- **Prepare the Ganache:** Finely chop 1 lb (450g) of high-quality bittersweet chocolate (Valrhona or Callebaut recommended).
- Heat 1 cup (240ml) heavy cream in a saucepan over medium heat until it just begins to boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to soften the chocolate.
- Gently stir until the chocolate is completely melted and the mixture is smooth and glossy.
- Add 1/2 cup (115g) of softened unsalted butter and stir until fully incorporated.
- Once the ganache has slightly cooled, beat with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Stir in 2 tablespoons (30ml) of Cognac.
- **Shape the Truffles:** Transfer the ganache to a piping bag fitted with a 1/2-inch plain tip. Pipe small mounds (about 1 inch in diameter) onto a parchment-lined baking sheet.
- Refrigerate for at least 2 hours, or until firm.
- **Enrobe the Truffles:** Melt 8 oz (225g) of high-quality bittersweet chocolate in a double boiler or microwave in 30 second intervals, stirring until smooth.
- Sift 1/2 cup (60g) unsweetened cocoa powder into a shallow dish.
- Dip each chilled truffle into the melted chocolate, ensuring it’s fully coated. Gently tap off any excess chocolate.
- Immediately roll the chocolate-covered truffle in the cocoa powder, ensuring it's evenly coated. Shake gently to remove excess cocoa.
- Place the truffles on a parchment-lined baking sheet and refrigerate until the chocolate coating sets completely.
- Once set, store the truffles in an airtight container in the refrigerator for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
8g
Carbs
0g
