Bittermint Truffles - cooking recipe

Ingredients

2/3 c. heavy cream
1 vanilla bean or equivalent
a few grains of salt
8 oz. bittersweet chocolate
1/2 oz. unsweetened chocolate
1 egg yolk
1 Tbsp. cognac
1/4 tsp. peppermint oil
1/2 Tbsp. butter (room temperature)
powdered sugar
1 1/2 lb. bittersweet chocolate for coating

Preparation

Combine cream, vanilla and salt in a medium saucepan.
Cook at medium heat to a gentle boil.
(Stir frequently.) Remove from heat and cool for 5 minutes.
Melt chocolate, taking care not to scorch (break chocolate into small pieces before melting).
Whisk the egg yolk and melted chocolate into creamy mixture.
Add cognac and peppermint.
Stir in butter, blend well.
Cool to room temperature. Freeze overnight.
Form into 1 inch balls using melon baller.
(Use the powdered sugar to coat the melon baller and hands to prevent sticking.)
Freeze balls for 2 hours.
Dip balls into melted cover chocolate and place on wax paper until cooled.
Use fork or knife edge to decorate tops of Truffles.