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Hennessy XO Cognac truffles


You'll need

80 ml (1/3 cup) pouring cream 300 gm Valrhona Guanaja Chocolate (70% cocoa solids, see note), finely chopped 60 ml Hennessy XO Cognac (see note) For dusting: Valrhona cocoa powder (see note)

Method

  • 01
  • Bring cream to the boil in a small saucepan, remove from heat, stir in chocolate until melted and smooth. Gently whisk in Cognac. Transfer to a metal bowl and leave in a cool area, whisking occasionally until chocolate has almost set (1-1½ hours). Transfer to a small container and refrigerate until just set. (Mixture will keep refrigerated in an airtight container for up to 1 week, bring to room temperature before shaping).
  • 02
  • Sieve cocoa powder into a bowl. Using a heated dessert spoon, scoop quenelle shapes from the chocolate mixture and dust them in cocoa, turning gently to coat. Keep cool (ideally in a cool pantry) until serving.
Note Valrhona chocolate and cocoa powder are available from Simon Johnson food stores and select delicatessens. If unavailable, substitute with another good-quality dark chocolate (70% cocoa solids) and Dutch-process cocoa powder. You may substitute another cognac where Hennessy XO Cognac is unavailable.

The French are notorious chocoholics, and with good reason, as they produce the most wonderful chocolate in the world. This is my version of a decadent truffle, with a serious hit of good-quality Cognac such as Hennessy XO. — Russell Blaikie

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

These will only benefit from more cognac. Alternatively a sweet wine made from grenache, such as Banyuls, with attractive oxidative characters would work quite well.

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