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.
