Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 2 2014
Five Course Dinner - Course Five
Cognac-Laced Truffles:
1/4 cup cognac
1/2 heavy cream
11 ounces semi-sweet chocolate, chopped
3 ounces white baking chocolate, chopped
1 ounce unsweetened chocolate, chopped
3/4 cup powdered (confectioners') sugar
Chocolate Coating:
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered (confectioners') sugar
Line two (2) baking sheets lined with waxed paper.
Heat cognac in a small saucepan just to simmering. Remove from heat. Add cream and then bring just to a simmer again; remove from heat.
Place all the chocolate (semi-sweet, white, and unsweetened) and 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped. With machine running, add hot cream mixture in a steady stream. Process until smooth. Scrape into a medium-size bowl. Refrigerate just until thick enough to hold shape, about 1 hour.
After refrigerating, drop chocolate mixture by rounded teaspoonfuls onto prepared baking sheets. With your hands, quickly shape into balls. (Refrigerate to firm while working if necessary.) Place chocolate truffle balls in the freezer for 30 minutes to firm up.
Prepare Chocolate Coating: Sift cocoa powder and confectioners' sugar into a small bowl. Add chocolate truffle balls, three (3) at a time; toss to coat. Refrigerate in airtight containers up to 1 month. Serve at room temperature.
Yields 42 truffles.