Cognac-Laced Truffles

Makes 3-1/2 dozen servings

Ingredients

Truffles:

  • 1/4 cup cognac
  • 1/2 heavy cream
  • 11 1-oz squares semisweet chocolate, chopped
  • 3 1-oz squares white baking chocolate, chopped
  • 1 square 1-oz unsweetened chocolate, chopped
  • 3/4 cup confectioners' sugar


Coating:

  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons confectioners' sugar


Directions

Truffles:

  • Line 2 baking sheets with waxed paper;
  • Heat cognac in a small saucepan just to simmering;
  • Remove from heat;
  • Add cream;
  • Bring to simmering;
  • Place all the chocolate and 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped;
  • With processor still running, add 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;
  • Drop by rounded teaspoonfuls onto prepared baking sheets;
  • With your hands, quickly shape into balls;
  • Place in freezer 30 minutes.
  • Coating:
  • Sift cocoa powder and confectioners' sugar into a small bowl;
  • Add truffles, 3 at a time;
  • Toss to coat;
  • Refrigerate in airtight containers up to 1 month;
  • Serve at room temperature.


Calories: 76
Protein: 1 gram
Fat: 5 grams
Carbohydrates: 8 grams
Exchanges: 1/2 Starch/Bread, 1 Fat

© Michelle Anderson 2005 - 2015