Portuguese Cognac Truffles - cooking recipe

Ingredients

8 oz. fine-quality semi-sweet chocolate, chopped
6 Tbsp. unsalted butter, slightly softened
1/3 c. whipping cream
1/4 c. cognac
about 3 Tbsp. unsweetened Dutch-process cocoa powder
3/4 c. finely chopped walnuts

Preparation

Melt chocolate in a medium bowl over nearly simmering water. Stir until smooth.
Remove from water; cool slightly.
In a small bowl, cream butter until smooth.
Heat cream in a very small heavy saucepan over medium-high heat until bubbles form around edge of pan; cool 3 minutes.
Pour cream over chocolate all at once. Whisk until blended.
Whisk in butter; cool mixture to room temperature.
Gradually stir in cognac.
Cover with a paper towel and plastic wrap; refrigerate about 5 hours or until firm.