↞ recipe box start page
Category: Candy
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CHOCOLATE-COATED COGNAC TRUFFLES (with variations)
view my recipes
print
save
Category: Candy
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cognac Truffles
by sgre52160
3 (1 oz) square unsweetened chocolate 1 1/4 cup confectioners' sugar 1/3 c butter 3 egg yolks (I use the whites to make macaroons or meringue cookies) 1 tsp vanilla or 2 tbsp cognac Melt
by sgre52160
3 (1 oz) square unsweetened chocolate 1 1/4 cup confectioners' sugar 1/3 c butter 3 egg yolks (I use the whites to make macaroons or meringue cookies) 1 tsp vanilla or 2 tbsp cognac Melt
Cognac Truffle Chocolate Tartlets
by HappyCook80
Cognac Truffle Chocolate Tartlets Crust: 1 cup all purpose flour 1/4 cup plus 2 tablespoons unsweetened cocoa powder pinch of salt 1/2 cup unsalted butter, room temperature 1/2 cup packed
by HappyCook80
Cognac Truffle Chocolate Tartlets Crust: 1 cup all purpose flour 1/4 cup plus 2 tablespoons unsweetened cocoa powder pinch of salt 1/2 cup unsalted butter, room temperature 1/2 cup packed
Chocolate Nut Bars With Variations
by sgre52160
1 pkg German chocolate, devils food, chocolate fudge supreme, milk chocolate or sour cream chocolate supreme cake mix 1/4 cup packed brown sugar 1/4 cup butter, softened 1/4 cup water 2 eggs
by sgre52160
1 pkg German chocolate, devils food, chocolate fudge supreme, milk chocolate or sour cream chocolate supreme cake mix 1/4 cup packed brown sugar 1/4 cup butter, softened 1/4 cup water 2 eggs
Heavenly Chocolate Torte With Variations - Easy
by sgre52160
7 oz white chocolate 1/2 cup butter 1 (2-layer-size) pkg. French vanilla cake mix* 1 cup milk 2 tsp vanilla extract 3/4 cup seedless raspberry jam, divided use** 1/2 cup apricot preserves, divid
by sgre52160
7 oz white chocolate 1/2 cup butter 1 (2-layer-size) pkg. French vanilla cake mix* 1 cup milk 2 tsp vanilla extract 3/4 cup seedless raspberry jam, divided use** 1/2 cup apricot preserves, divid
Chocolate-peppermint Marble Loaf Cake With Variations
by sgre52160
2 cups plus 2 T all-purpose flour 1 1/4 tsp. baking powder 1/2 tsp. salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup sugar 4 large eggs 1/2 tsp. pure vanilla extract
by sgre52160
2 cups plus 2 T all-purpose flour 1 1/4 tsp. baking powder 1/2 tsp. salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup sugar 4 large eggs 1/2 tsp. pure vanilla extract
view more member recipes
related CDKitchen recipes
Chocolate Fudge Truffles
French Cognac Vanilla
Chocolate Truffle Filling
Basic Cheesecake Graham Cracker Crust
Flourless Chocolate Almond Torte
Cognac-Seared Scallops
Black Truffle Mac And Cheese
Cognac Cookies
Christmas Tree Truffles
Chili-Chocolate Truffles