Cognac Chocolate Truffles


160g bittersweet chocolate

3 ounces heavy cream

1 tbsp Rémy Martin V.S.O.P Cognac

1 and ½ tbsp grated orange zest

½ cup unsweetened cocoa powder for coating



Chop chocolate into pieces.

Bring cream to simmer in a small saucepan over medium-high heat.

Set it aside when it boils.

Add in chocolate pieces when the cream is still hot, let them melt and mix well until smooth.

Add in cognac and orange zest into the mixture and stir well.

Cover and chill it in refrigerator for 4 hours until it gets stiff.

Scoop up chocolate mixture with a teaspoon and make small balls.

Put cocoa powder into a bowl and drop truffles into it.

Coat truffles completely with cocoa powder by shaking and swirling the bowl.

Chill them for half an hour and serve.

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