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Brandied Chocolate Truffles

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BRANDIED CHOCOLATE TRUFFLES
 Categories: Candies
      Yield: 26 Truffles
 
    3/4 c  Whipping cream
      3 tb Unsalted butter
    1/2 lb Bittersweet chocolate
           -OR- semisweet chocolate
           -- Chopped
      2 tb Cognac or other brandy
    3/4 lb Bittersweet chocolate
           -OR- semisweet chocolate
           -- chopped
 
  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
 
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