Cognactruffles Recipes

COGNAC TRUFFLES RECIPE:

Steps:

• In a large saucepan over low heat, place chocolate chips and sweetened condensed milk; stir mixture in a slow, circular motion. The chocolate chips and condensed milk will blend slowly, and then become smooth and glossy (this glossiness is a good sign that the suspension is stable). Remove from heat. Stir in the cognac. This is now called a "ganache.
• When the ganache is first made, it is still too warm and soft for easy handling. Pour the chocolate mixture into a shallow bowl and cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming. Pace the ganache in the freezer until firm (about the consistency of modeling clay) but not frozen, about 30 to 45 minutes or chill in the refrigerator approximately 2 to 3 hours until firm.
• Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the ganache into small balls about 1-inch diameter, and then roll each chocolate ball in the cocoa powder. NOTE: If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Arrange the coated truffles on cookie sheets.
• Place the cookie sheet of finished Cognac Chocolate Truffles either in the freezer until firm or in the refrigerator approximately 1 hour or until firm. Can also store the truffles in the freezer.

COGNAC TRUFFLES

Steps:

• -------------ENROBING------------- 1 lb Bittersweet chocolate 1 lb Cocoa It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second.
• BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth.
• Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan.
• Dip the truffles in the melted chocolate and then deposit th em in the cocoa, shaking the pan to cover them.
• After the covering sets, shake the truffles in a strainer to remove the excess cocoa.

COCONUT TRUFFLES

Steps:

• Line a baking sheet with wax paper or parchment.
• Sift the confectioners' sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine.
• Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes.
• Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine.
• Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles.
• Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days.

COGNAC-RASPBERRY CHOCOLATE TRUFFLES

Steps:

• Put the heavy cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a heatsafe bowl, pour the hot cream mixture over it and let it sit until the chocolate is completely melted, about 10 minutes.
• Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the cognac, raspberry extract and vanilla extract, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
• Line a baking sheet with parchment paper. Put the cocoa powder in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and roll the balls in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.

CHOCOLATE COGNAC TRUFFLES

Steps:

• 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.

BASIC TRUFFLES

Steps:

• In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.