Brandied Chocolate Truffles

* Exported from MasterCook II *

Brandied Chocolate Truffles

Recipe By :
Serving Size : 26 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Whipping cream
3 tablespoons Unsalted butter
1/2 pound Bittersweet chocolate -- OR- semisweet chocol
Chopped
2 tablespoons Cognac or other brandy
3/4 pound Bittersweet chocolate -- OR- semisweet chocol
chopped

Bring whipping cream and unsalted butter to simmer in heavy medium saucepan.
Re
duce heat to low. Add 1/2 pound bittersweet chocolate and stir until melted.
M
ix in 2 tablespoons Cognac. Let stand at room temperature until firm enough to
mound on spoon, about 3-1/2 hours.

Line cookie sheet with foil. Spoon truffle mixture by rounded tablespoons
onto
prepared cookie sheet, spacing apart. Chill until firm, about 1 hour.

Roll 1 truffle between palms of hands into ball. Place on same sheet.
Repeat with remaining truffles; refrigerate. Melt 3/4 pound chocolate in top
of
double boiler over simmering water, stirring frequently until smooth. Remove
f
rom over water. Grasp 1 truffle between thumb and index finger. Dip into
choco
late, coating completely. Shake gently to remove excess chocolate. Place on
sa
me sheet. Repeat dipping with remaining truffles. Refrigerate until firm,
abou
t 30 minutes. Remove truffles from foil. (Can be prepared 1 week ahead.
Refri
gerate in airtight container.) Serve cold.

Source: Bon Appetit - June 1991 Typed for you by Karen Mintzias

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NOTES : Kathy's note. Try putting truffle on tooth pick to dip in the
chocolate.