for 40 truffles; approx.
- 1 ⅔ cups plain Chocolate (50% cocoa solids; chopped)
- 1.333 cups Milk chocolate (30% cocoa solids; chopped)
- ⅞ cup cream
- 4 teaspoons Cognac
- ½ cup softened butter (chopped)
- powdered sugar (for coating)
Put both types of chocolate in a bowl. Bring the cream to the boil and pour over the chopped chocolate. Stir gently to melt the chocolate. Gradually stir in the cognac. Chill the mixture for at least 5 hours.
Gradually stir the butter into the truffle mixture. Spoon into a piping bag with a large, plain nozzle and pipe mounds or hemispheres of equal size onto a sheet of grease-proof paper. Chill for at least 1 hour.
Quickly roll each mound between your hands to form balls and roll in icing sugar. Store in a cool place.