Chocolate Cognac Truffles

• 1 1/2 cups heavy cream
• 12 ounces bittersweet chocolate, finely chopped
• 2 teaspoons cognac (optional)
• 1/3 cup unsweetened cocoa powder

1. Put cream into a small saucepan and heat over high heat until it comes to a simmer.
2. Place finely chopped chocolate into a medium bowl.
3. Pour the scalding cream into the bowl and let it sit for 2 minutes.
4. Stir until chocolate has melted and mixture is smooth.
5. Then, stir in the cognac, if desired.
6. Let mixture cool completely.
7. Cover bowl with plastic wrap and refrigerate until set (about 4 hours).
8. Pour cocoa into a shallow dish and set aside.
9. Using teaspoon, scoop the truffle mixture into 1-inch balls.
10. Roll balls in the cocoa and coat evenly.
11. Place coated truffles into small muffin tins or on a plate.
12. Refrigerate until ready to serve.

heavy cream, bittersweet chocolate, cognac, cocoa

Taken from www.food.com/recipe/chocolate-cognac-truffles-128891 (may not work)