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