MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: CHAMPAGNE TRUFFLES
  Categories: Candies, Kump
       Yield: 24 servings
  
 MMMMM-----------------------CENTER MIXTURE----------------------------
       8 oz Cream
       1 lb Bittersweet chocolate
       1 oz Butter
       1 oz Cognac
 
 MMMMM--------------------------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 them in the cocoa, shaking the pan to cover them. After
   the covering sets, shake the truffles in a strainer to remove the
   excess cocoa.
   
   PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
  
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