- 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)
- 1Bring 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).
- 2Sieve 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.
Valrhona chocolate and cocoa powder are available from
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.
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. Drink suggestion by Emma Sputore