Wednesday, June 5, 2013
COGNAC TRUFFLES: National Cognac Day
Cognac is a brandy that comes from the Cognac region in France. It is distilled for a long time, and it's this aging process that gives it a very distinctive taste. Only brandy that is produced in Cognac can be labeled Cognac.
I always opt for easy truffle recipes. Here are two great recipes. The second recipe includes raw eggs (although they heat up a bit in the chocolate), so if that's a problem for you, make the first recipe. I actually used 80% Cashet Uganda chocolate when I last made the second recipe since I didn't have any unsweetened chocolate. Just cut back on the sugar a bit. Both of these recipes are basically ganache truffles, so no tempering needed. You can roll them in cocoa or chopped nuts.
COGNAC TRUFFLES I
8 ounces dark chocolate, chopped
2 tablespoons softened sweet butter
1/2 cup heavy cream
2 tbsp Cognac
unsweetened cocoa or chopped nuts
Put chopped chocolate in bowl. On low heat warm cream and butter until nearly boiling. Pour cream and butter over chocolate and mix gently and thoroughly until chocolate is melted. You can always just melt all ingredients together in the top of a double boiler, if you're careful.
Cool and add cognac, mixing into chocolate mixture.
Cover and refrigerate 3 hours or more.
Using a melon baller or spoon, scoop chocolate into balls. Then roll in hands to make a ball.
Roll the balls in cocoa or nuts and refrigerate until ready to serve.
COGNAC TRUFFLES II
3 ounces unsweetened chocolate
1-1/4 cup confectioners sugar
1/3 cup sweet butter
3 egg yolks
2 tablespoons cognac
cocoa or chopped nuts
Combine sugar and butter in bowl then cream together.
Add egg yolks 1 at a time then stir in melted chocolate and cognac.
Chill mixture at least one hour then scoop out and form into balls.
Roll in coating of your choice and dry for 1 hour.
No time to make these today? Coco Delice has great Cognac Truffles!
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Thanks for posting both variations!
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