Thursday, June 5, 2014


Yesterday was National Cognac Day, and I forgot to post! Cognac goes so well with Chocolate, especially in Cognac Truffles.

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. I've posted two of these great recipes in the past, but I've added a third which includes orange zest! Yum. 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 or third recipe.  I have tried many different types of chocolate (brands and amounts of cacao), and as always the flavors will change with the chocolate. These recipes are basically ganache truffles, so no tempering needed. You can roll them in cocoa or chopped nuts. How easy is that?


8 ounces dark chocolate, chopped
2 Tbsp sweet butter. softened
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 smooth out the ball.
Roll balls in cocoa or nuts and refrigerate until ready to serve.


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

Melt chocolate.
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.


6 ounces DARK chocolate, chopped
3 ounces heavy cream
1 Tbsp cognac
1-1/2 Tbsp grated orange zest
1/2 cup unsweetened cocoa powder

Bring cream to simmer in saucepan over medium-high heat. Set aside. Add chocolate and stir until smooth. Add cognac and orange zest and stir well. Cover and chill it refrigerator for 4 hours until stiff.
With scoop or teaspoon, make small balls.
Put cocoa powder in bowl and roll truffles in it.  Chill for half an hour and serve.

No time to make these today? Coco Delice has great Cognac Truffles!

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