Cognac-Laced Truffles

• 14 cup cognac
• 12 cup heavy cream
• 11 ounces semisweet chocolate, chopped
• 3 ounces white chocolate baking squares, chopped
• 1 ounce unsweetened chocolate, chopped
• 34 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons confectioners' sugar

1. Line baking sheets with waxed papper.
2. Heat cognac in a small saucepan just to simmering.
3. Remove from heat.
4. Add cream, Bring to simmering.
5. Place ALL the chocolate and the 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped.
6. With Machine running, ADD cream mixture in a steady stream.
7. Process until smooth.
8. Scrap into a medium-size bowl.
9. Refrigerate just until thick enough to hold shape, about 1 hour.
10. Drop by teaspoons onto prepared baking sheets.
11. With your hands, QUICKLY shape into balls.
12. (Refrigerate to firm if necessary) Place in freezer 30 minutes.
13. Prepare coating: Sift cocoa powder and confectioners' sugar into small bowl.
14. Add truffles, 3 at a time; toss to coat.
15. Refrigerate in airtight containers up to 1 month.
16. Serve at room temperature.
17. ENJOY.

cognac, heavy cream, chocolate, white chocolate baking squares, chocolate, confectioners, cocoa, sugar

Taken from www.food.com/recipe/cognac-laced-truffles-54254 (may not work)