Shelly's Recipe

CHOCOLATE-COATED COGNAC TRUFFLES (with variations)

Category: Candy

1/4 cup heavy whipping cream
2 cups semi-sweet chocolate chips
1 1/2 tbsp cognac or other very good brandy

Heat cream in a small saucepan over medium-low heat or in microwave on high until simmering. Add 1 cup chips. Stir over medium-low heat, or microwave, stirring at 10-second intervals, until mixture is smooth. Stir in cognac. Refrigerate at least 2 hours or until consistency of soft fudge. Line baking sheet with wax paper. Working quickly, scoop up rounded tspfuls, roll into balls (they neednt be perfectly round) and place on lined baking sheet. Freeze at least 2 hours (balls wont freeze hard). Melt remaining 1 cup chips in a small saucepan over medium-low heat or in microwave, stirring at 10-second intervals, until smooth. Cool to just above room temperature. Rest a truffle on a dinner fork; lower into melted chocolate to cover. Lift from chocolate; let excess drip off. Return to lined baking sheet. Repeat with remaining truffles and chocolate. Refrigerate 2 hours or until firm and set. Makes 25.

Variations:
Espresso-Nut: Increase heavy (whipping) cream to 1/3 cup. Before heating cream, stir in 1 tbsp instant espresso powder until dissolved. Proceed as directed through Step 1 in recipe omitting cognac and adding 1/4 tsp vanilla extract. Roll into uneven balls, then roll in 1/2 cup finely chopped toasted nuts (like hazelnuts) to coat.

Orange-Coconut: Increase heavy whipping cream to 1/3 cup. Proceed as directed through Step 1 in recipe omitting cognac and adding 1 tbsp freshly grated orange peel and 1/4 tsp vanilla extract. Roll into uneven balls, then roll in 3/4 cup toasted coconut to coat.

Mint: Increase heavy whipping cream to 1/3 cup. Proceed as directed through Step 1 in recipe omitting cognac and adding 1 tsp. pure peppermint extract. Roll into uneven balls., then roll in 1/2 c. unsweetened cocoa powder to coat.