Dark chocolate truffles are the epitome of decadence – yet they couldn’t be simpler to make. With ganache as the base, these silky truffles are flavored with smooth, warming cognac and finished with a coating of velvety cocoa powder. Since chocolate is the primary ingredient in this recipe, use the highest quality you can find – the splurge will make a world of difference in the final flavor and texture.
Cognac Chocolate Truffles
Yields | 36 truffles |
- 9 oz 63 to 65 percent bittersweet chocolate, finely chopped
- ½ cup heavy cream
- 1 Tbsp glucose or light corn syrup
- ¹⁄₈ tsp fine sea salt
- 4 Tbsp unsalted butter, cut into tablespoon-sized pieces and softened
- 1½ Tbsp cognac or brandy
- 1 cup unsweetened, Dutch-processed 100 percent cocoa powder
| Preparation | Place chocolate in the bowl of a food processor; set aside. In a small saucepan, bring cream, glucose or corn syrup and sea salt to a boil. Carefully pour hot mixture over chocolate; let sit, 1 to 2 minutes. Secure lid of food processor; process until mixture is just blended into a smooth ganache. Add butter and cognac or brandy; process until completely incorporated and ganache is once again smooth and glossy. Transfer ganache to a wide, shallow container; set aside to cool and crystallize, up to 24 hours.
Place cocoa powder in a bowl; set aside. Line a baking sheet with parchment paper. Once ganache is fully set, scoop 1 tablespoon-sized pieces onto prepared baking sheet (a mini spring-loaded ice cream scoop works well here). Using the palms of your hands, gently roll each truffle into a smooth ball. Dredge each truffle in cocoa powder and then lightly shake to remove excess powder. Serve truffles at room temperature. Store leftovers in an airtight container at room temperature for up to three days; lightly recoat with cocoa powder as needed.