Champagne Truffles

8 ounces Cream
1 pound bittersweet chocolate
1 ounce butter
1 ounce Cognac
1 pound bittersweet chocolate
1 pound cocoa

Bring cream to a boil and pour over cut chocolate. Allow to stand 1-2 minutes and stir smooth. Beat in softened butter and cool to set. Beat with electric mixer on medium speed (using paddle attachment if available) until light. Beat in cognac. Pipe small truffles onto parchment or wax paper with a pastry bag using a ½ inch plain tube. Refrigerate until set. Melt second pound of chocolate. Sift Cocoa into deep pan. Dip truffles into melted chocolate and then drop into cocoa and shake until coated. After covering set, shake truffles to remove excess cocoa

Example Recipes:

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Chocolate Cream Torte

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Ultimate Caramel Chocolate Pie