Chocolate Cognac Truffles Food

CHOCOLATE COGNAC TRUFFLES

Steps:

• In a small saucepan, bring the cream to a boil over medium heat.
• In a large mixing bowl, pour the cream over the chocolate, stirring with a wooden spoon or silicone spatula until the mixture is smooth. Stir in the butter. Stir in the Cognac and vanilla extract. Cover with plastic wrap and refrigerate until firm, about 2 hours.
• Put the cocoa powder in a shallow bowl. Remove the chocolate mixture from the refrigerator and, using hands wet with cold water or two teaspoons, form it into 1-1/2-inch balls. Roll the truffles in the cocoa powder to coat. Place several at a time in a fine-mesh strainer and gently shake to remove excess cocoa powder. Let sit at room temperature for 15 minutes before serving.

COGNAC-RASPBERRY CHOCOLATE TRUFFLES

Steps:

• Put the heavy cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a heatsafe bowl, pour the hot cream mixture over it and let it sit until the chocolate is completely melted, about 10 minutes.
• Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the cognac, raspberry extract and vanilla extract, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
• Line a baking sheet with parchment paper. Put the cocoa powder in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and roll the balls in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.

CHOCOLATE TRUFFLES

Steps:

• 1. Place chocolate in a bowl. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
• 2. Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.

CHOCOLATE COGNAC TRUFFLES

Steps:

• Put cream into a small saucepan and heat over high heat until it comes to a simmer.
• Place finely chopped chocolate into a medium bowl.
• Pour the scalding cream into the bowl and let it sit for 2 minutes.
• Stir until chocolate has melted and mixture is smooth.
• Then, stir in the cognac, if desired.
• Let mixture cool completely.
• Cover bowl with plastic wrap and refrigerate until set (about 4 hours).
• Pour cocoa into a shallow dish and set aside.
• Using teaspoon, scoop the truffle mixture into 1-inch balls.
• Roll balls in the cocoa and coat evenly.
• Place coated truffles into small muffin tins or on a plate.
• Refrigerate until ready to serve.

CHOCOLATE COGNAC TRUFFLE TARTLETS

Steps:

• FOR CRUST:
• Mix first 3 ingredients in small bowl. Using electric mixer, beat butter, brown sugar and vanilla in medium bowl until creamy. Add flour mixture and stir with fork until coarse crumbs form. Gather dough into ball; flatten into disk. Wrap in plastic; chill until beginning to firm, about 20 minutes.
• Divide dough into 4 equal pieces. Press 1 dough piece evenly over bottom and up sides of each 4 1/2-inch-diameter tartlet pan with removable bottom. Freeze 20 minutes.
• Meanwhile, preheat oven to 350°F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until set, about 20 minutes. Remove foil and beans (some crust may stick to foil). Bake until crusts feel dry, about 5 minutes longer. Transfer to rack; cool completely.
• FOR FILLING AND TRUFFLES:
• Combine cream and butter in medium saucepan. Stir over low heat until butter melts. Add chocolate; stir until melted. Whisk in Cognac. Cool filling 15 minutes.
• Spoon enough filling into each crust to fill (about 1/2 cup for each); reserve remaining filling. Refrigerate tartlets and remaining filling overnight.
• Line small baking sheet with foil. Form remaining filling into balls, using generous rounded 1/2 teaspoonful for each. Place on prepared sheet. Freeze 15 minutes. Roll each truffle in chopped pecans, coating completely. Freeze until truffles are firm, about 1 hour.
• Let tartlets stand at room temperature 15 minutes. Place paper in lattice pattern atop 1 tartlet. Sift cocoa over. Remove strips. Repeat with remaining tartlets. Garnish each with 3 truffles.