Chocolate Cognac Truffles - cooking recipe

Ingredients

1 1/2 cups heavy cream
12 ounces bittersweet chocolate, finely chopped
2 teaspoons cognac (optional)
1/3 cup unsweetened cocoa powder

Preparation

Put cream into a small saucepan and heat over high heat until it comes to a simmer.
Place finely chopped chocolate into a medium bowl.
Pour the scalding cream into the bowl and let it sit for 2 minutes.
Stir until chocolate has melted and mixture is smooth.
Then, stir in the cognac, if desired.
Let mixture cool completely.
Cover bowl with plastic wrap and refrigerate until set (about 4 hours).
Pour cocoa into a shallow dish and set aside.
Using teaspoon, scoop the truffle mixture into 1-inch balls.
Roll balls in the cocoa and coat evenly.
Place coated truffles into small muffin tins or on a plate.
Refrigerate until ready to serve.