*  Exported from  MasterCook II  *
 
                        Brandied Chocolate Truffles
 
 Recipe By     : 
 Serving Size  : 26   Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           Whipping cream
    3      tablespoons   Unsalted butter
      1/2  pound         Bittersweet chocolate -- OR- semisweet chocol
                         Chopped
    2      tablespoons   Cognac or other brandy
      3/4  pound         Bittersweet chocolate -- OR- semisweet chocol
                         chopped
 
 Bring whipping cream and unsalted butter to simmer in heavy medium saucepan.  Re
 duce heat to low.  Add 1/2 pound bittersweet chocolate and stir until melted.  M
 ix in 2 tablespoons Cognac.  Let stand at room temperature until firm enough to 
 mound on spoon, about 3-1/2 hours.
 
   Line cookie sheet with foil.	Spoon truffle mixture by rounded tablespoons onto
  prepared cookie sheet, spacing apart.  Chill until firm, about 1 hour.
 
  Roll 1 truffle between palms of hands into ball.  Place on same sheet.
 Repeat with remaining truffles; refrigerate.  Melt 3/4 pound chocolate in top of
   double boiler over simmering water, stirring frequently until smooth.  Remove f
 rom over water.  Grasp 1 truffle between thumb and index finger.  Dip into choco
 late, coating completely.  Shake gently to remove excess chocolate.  Place on sa
 me sheet.  Repeat dipping with remaining truffles.  Refrigerate until firm, abou
 t 30 minutes.  Remove truffles from foil.  (Can be prepared 1 week ahead.  Refri
 gerate in airtight container.) Serve cold.
 
  Source: Bon Appetit - June 1991 Typed for you by Karen Mintzias
 
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 NOTES : Kathy’s note. Try putting truffle on tooth pick to dip in the chocolate.