Valentine’s Day Recipes

Champagne Truffles

Ingredients:

CENTER MIXTURE

8 ounces Cream

1 pound Bittersweet chocolate

1 ounce Butter

1 ounce Cognac

ENROBING

1 pound Bittersweet chocolate

1 pound Cocoa

Directions:

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

-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.

Valentine Recipes