Categories: Candies 
      Yield: 26 truffles 
  
    3/4 c  Whipping cream 
      3 tb Unsalted butter 
    1/2 lb Bittersweet chocolate 
           -OR- semisweet chocolate 
           -- Chopped 
      2 tb Cognac or other brandy 
    3/4 lb Bittersweet chocolate 
           -OR- semisweet chocolate 
           -- chopped 
  
  Bring whipping cream and unsalted butter to simmer in heavy medium 
  saucepan.  Reduce heat to low.  Add 1/2 pound bittersweet chocolate and 
  stir until melted.  Mix 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 from over water.  Grasp 1 truffle between thumb and index 
  finger.  Dip into chocolate, coating completely.  Shake gently to remove 
  excess chocolate.  Place on same sheet.  Repeat dipping with remaining 
  truffles.  Refrigerate until firm, about 30 minutes.  Remove truffles from 
  foil.  (Can be prepared 1 week ahead.  Refrigerate in airtight container.) 
  Serve cold. 
   
  Source: Bon Appetit - June 1991 
  Typed for you by Karen Mintzias