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Recipe Summary

prep:
25 mins
freeze:
30 mins
Servings:
42
Yield:
42 truffles
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Ingredients

Ingredient Checklist
Coating:

Directions

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  • Line baking sheets with waxed paper. Heat cognac in saucepan just to simmer. Remove from heat. Add cream. Bring to simmer.

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  • Process chocolates and powdered sugar in food processor 1 to 2 minutes, until finely chopped. With machine running, add cream mixture in steady stream. Process until smooth. Scrape into bowl. Refrigerate just until thick enough to hold shape, about 1 hour.

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  • Drop by rounded teaspoons onto baking sheets. With hands, quickly shape into balls. (Refrigerate to firm while working if necessary.) Place in freezer 30 minutes.

Coating:
  • Sift cocoa and sugar into bowl. Add truffles, three at a time; toss to coat. Refrigerate in airtight containers up to 1 month. Serve at room temperature.

Nutrition Facts

76 calories; total fat 5g; saturated fat 1g; cholesterol 4mg; sodium 3mg; carbohydrates 8g; protein 1g.
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Reviews

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