Champagne Truffles

CENTER MIXTURE

 * 8 	oz 	cream
 * 1 lbs 	bittersweet chocolate
 * 1 	oz 	butter
 * 1 	oz 	cognac

ENROBING

 * 1 lbs 	bittersweet chocolate
 * 1 lbs 	cocoa

Directions

 * 1) It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient.
 * 2) Valhrona is my first choice and callebaut is my second.
 * 3) Bring the cream to a boil and pour it over the cut chocolate.
 * 4) Allow to stand 1-to-2 minutes and stir smooth.
 * 5) Beat in the softened butter and cool to set.
 * 6) Beat with an electric mixer (using a paddle attachment if available) on medium speed until light.
 * 7) Beat in cognac.
 * 8) Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a ½-inch plain tube.
 * 9) Refrigerate to set.
 * 10) Melt the chocolate.
 * 11) Sift the cocoa into a deep pan.
 * 12) Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them.
 * 13) After the covering sets, shake the truffles in a strainer to remove the excess cocoa.