Bring whipping cream and unsalted butter to simmer in heavy medium
saucepan. Reduce heat to low. Add 1/2 pound bittersweet chocolate and
stir until melted. Mix 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 from over water. Grasp 1 truffle between thumb and index
finger. Dip into chocolate, coating completely. Shake gently to remove
excess chocolate. Place on same sheet. Repeat dipping with remaining
truffles. Refrigerate until firm, about 30 minutes. Remove truffles from
foil. (Can be prepared 1 week ahead. Refrigerate in airtight container.)
Serve cold.
Source: Bon Appetit - June 1991
Typed for you by Karen Mintzias
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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