Portuguese Cognac Truffles

1. 1

   Melt chocolate in a medium bowl over nearly simmering water. Stir until smooth.

2. 2

   Remove from water; cool slightly.

3. 3

   In a small bowl, cream butter until smooth.

4. 4

   Heat cream in a very small heavy saucepan over medium-high heat until bubbles form around edge of pan; cool 3 minutes.

5. 5

   Pour cream over chocolate all at once. Whisk until blended.

6. 6

   Whisk in butter; cool mixture to room temperature.

7. 7

   Gradually stir in cognac.

8. 8

   Cover with a paper towel and plastic wrap; refrigerate about 5 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.