Prep time: - minutes | Cook time: - minutes | Serves: 20
There's a reason the Aztecs believed that chocolate was a gift from the Gods, and used cacao seeds as a form of currency. Chocolate was a luxury enjoyed by a limited few men who drank it from golden goblets that were thrown away after one use. The effects of chocolate were stimulating to the mind, body and spirit, and were believed to be an aphrodisiac.
Though centuries have passed, chocolate is still revered as one of the world's favorite sweets and is still linked to romance. With Valentines Day coming up, surprise your sweetheart with these homemade chocolate cognac truffles. This is a great recipe for beginner chocolatiers and is the perfect way to experiment with tempering and infusing chocolate.
*Recipe courtesy of The Food Channel.
- 18 oz bittersweet chocolate (66% to 70%) in cocoa solids, chopped
- 1 cup heavy cream
- Pinch of table salt
- 2 tablespoons unsalted butter, cutting into small pieces at room temperature
- 2 tablespoons Cognac
- 1 teaspoon vanilla extract (or one vanilla bean steeped in heavy cream)
- 1 cup natural sweetened cocoa powder
- Place chocolate (chopped or chips) into a mixing bowl.
- Heat the heavy cream to a strong boil, pour over chocolate and mix until smooth.
- Add the Cognac and vanilla and blend well.
- Add the butter and stir just a few times. Place into the refrigerator and let set for 3-4-hours. You might have to let it warm up a bit to form the truffles.
- Using a small spring action ice-cream scoop, teaspoon or melon baller, make equal portion sizes about the size of a nickel.
- Using the palms of your hands roll into smooth balls then dredge into the cocoa.
- Place in an airtight container and store in a cool place.