Cognac-Laced Truffles
Prep Time: 30 Minutes - Servings: 3-1/2 dozen truffles Difficulty Level: 2 Ingredients: 1/4 cup cognac 1/2 heavy cream 11 squares (1 ounce each) semisweet chocolate, chopped 3 squares (1 ounce each) white baking chocolate, chopped 1 square (1 ounce) unsweetened chocolate, chopped 3/4 cup confectioners' sugar Coating: 2 tablespoons unsweetened cocoa powder 2 tablespoons confectioners' sugar Directions: 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 machine 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. (Refrigerate to firm while working if necessary.) Place in freezer 30 minutes. Prepare 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 g Fat: 5 g Carbohydrates: 8 g Exchanges: 1/2 Starch/Bread, 1 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
