From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Chocolate Truffles This is 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. 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. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com