Categories: Candies 
      Yield: 24 servings 
  
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      8 oz Cream 
      1 lb Bittersweet chocolate 
      1 oz Butter 
      1 oz Cognac 
 
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      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.