Chocolate Coated Cognac Truffles

MAKES: 25 TRUFFLES

1/4 cup heavy cream
2 cups semisweet chocolate chips
1 1/2 tbs cognac

  1. Heat cream in saucepan until simmering. Add 1 cup chips. Stir over heat until mixture is smooth. Stir in cognac. Refrigerate 2 hours. Line baking sheet with wax paper. Scoop up rounded teaspoonfuls, roll into balls and place on baking sheet. Freeze 2 hours. Melt remaining chips in saucepan stirring until smooth. Cool to room temp.
  2. Rest a truffle on fork, lower into melted chocolate to cover. Lift from chocolate, let excess drip off. Return to baking sheet. Repeat with remaining truffles and chocolate.
  3. GARNISH TRUFFLES BY ROLLING THEM IN NUTS OR UNSWEETENED COCOA POWDER. Refrigerate 2 hours.

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