St. Valentine's Chocolate Truffles
Truffles are chocolate at its richest. One or two of these cocoa-powdered bonbons at the end of a meal put the whole dinner in a different category. They're not bad all by themselves, either. The truffle reference is only about the shape, color, and size of these truffles, not to any inclusion of the rare fungus within its ingredients. (Although I'm sure some chef with an overactive imagination and desire for running up menu prices has put real truffles in these sweet imitations.)
- 1 lb. semi-sweet chocolate morsels
- 2 sticks unsalted butter
- 1/2 pint heavy cream
- 2 oz. Cognac
- 1/2 cup cocoa powder
1. Cut the butter into small pieces and mix with the chocolate morsels in a microwave-safe bowl. If it has begun to melt, proceed to step 2. If it's still solid, microwave in 30-second increments at low power until the chips begin to met. Do not melt completely!
2. Heat the cream to a simmer, and pour it over the chocolate-butter mixture. Stir until the chocolate and butter are completely melted.
3. Warm the Cognac for 10 seconds (trust me, that's enough!) in the microwave. Stir into the chocolate mixture.
4. Pour the chocolate mixture into a clean pan and chill.
5. When the chocolate mixture is firm, use a melon baller or a rounded spoon to make balls about an inch in diameter or slightly smaller.
6. Drop each ball into the cocoa in a bowl, and roll around to coat.
If you will not be serving these immediately, you can refrigerate them for up to a week. But allow them to come to cool room temperature before serving.
Makes about 50 truffles.
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