INGREDIENTS

INSTRUCTIONS

It is important to use an excellent quality chocolate when making
truffles since it is the primary ingredient. Valhrona is my first
choice and Callebaut is my second.  BRING THE CREAM TO A BOIL and pour
it over the cut chocolate. Allow to  stand 1-to-2 minutes and stir
smooth. Beat in the softened butter and  cool to set. Beat with an
electric mixer (using a paddle attachment if  available) on medium
speed until light. Beat in Cognac. Pipe out small  truffles on
parchment or waxed paper with a pastry bag fitted with a  1/2-inch
plain tube. Refrigerate to set. Melt the chocolate. Sift the  cocoa
into a deep pan. Dip the truffles in the melted chocolate and  then
deposit them in the cocoa, shaking the pan to cover them. After  the
covering sets, shake the truffles in a strainer to remove the  excess
cocoa.  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Via:
mmdoor@salata.com,  05-28-1995, recipe # 240 in CHEFS  Date: Fri, 21
Jun 1996 22:35:23 -0500  From: awilson@tfs.net  MM-Recipes Digest V3
#173  From the MealMaster recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 61
Total Fat: 7g
Cholesterol: 15.5mg
Sodium: 7.7mg
Potassium: 295.4mg
Carbohydrates: 11.2g
Fiber: 6.3g
Sugar: <1g
Protein: 3.9g