- 3/4 cup whipping cream
- 12 ounces bittersweet or semisweet chocolate, finely chopped
- 1 tablespoon cognac
- 1/4 cup unsweetened cocoa
- In a 1- to 2-quart pan over high heat, bring cream to a boil. Meanwhile, place chopped chocolate in a bowl. Pour cream over chocolate and stir gently with a flexible spatula until chocolate is melted and mixture is smooth. (If chocolate does not melt completely, place bowl over a pan of barely simmering water and stir until melted and smooth.) Stir in cognac. Chill mixture until firm, at least 3 hours; if desired, cover and chill up to 1 week.
- Line a 12- by 15-inch baking sheet with a piece of waxed paper. With a spoon, scoop out 1-tablespoon portions of chocolate mixture; place on waxed paper. If mixture is too firm to scoop, let stand at room temperature about 10 minutes.
- Place 1/4 cup cocoa on a rimmed plate. Dust hands lightly with cocoa. With your hands, roll each scoop of chocolate mixture into a ball, then roll in cocoa to coat. Place each truffle in a small paper candy cup . To store, place truffles between layers of waxed paper in an airtight container and chill. Advise recipient to chill as well, then bring to room temperature just before serving.