Portuguese Cognac Truffles

• 8 oz. fine-quality semi-sweet chocolate, chopped
• 6 Tbsp. unsalted butter, slightly softened
• 1/3 c. whipping cream
• 1/4 c. cognac
• about 3 Tbsp. unsweetened Dutch-process cocoa powder
• 3/4 c. finely chopped walnuts

1. Melt chocolate in a medium bowl over nearly simmering water. Stir until smooth.
2. Remove from water; cool slightly.
3. In a small bowl, cream butter until smooth.
4. Heat cream in a very small heavy saucepan over medium-high heat until bubbles form around edge of pan; cool 3 minutes.
5. Pour cream over chocolate all at once. Whisk until blended.
6. Whisk in butter; cool mixture to room temperature.
7. Gradually stir in cognac.
8. Cover with a paper towel and plastic wrap; refrigerate about 5 hours or until firm.

finequality semisweet chocolate, unsalted butter, whipping cream, cognac, cocoa powder, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466211 (may not work)