Chocolate Star Anise Truffles

• 1/2 cup heavy cream
• 1 1/2 tablespoons crushed star anise (about 8 whole star anise)
• 8 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 tablespoon Cognac
• 1 1/2 cups unsweetened cocoa powder

1. Bring cream to a boil with star anise in a small heavy saucepan, then remove from heat and let stand 15 minutes.
2. Finely grind bittersweet chocolate in a food processor and transfer to a bowl.
3. Return cream to a simmer, then remove from heat and stir in Cognac.
4. Sour cream mixture through a fine sieve onto chocolate and whisk until chocolate is melted and ganache is smooth.
5. Pour ganache into an 8- by 4-inch loaf pan lined with plastic wrap, smoothing top, and chill, uncovered, until firm, about 4 hours.
6. Loosen edges of ganache with a sharp small knife and invert onto a cutting surface.
7. Remove plastic wrap and cut ganache into 40 squares.
8. Dust your palms with cocoa and roll each piece of ganache between them to form a ball.
9. Drop ball into cocoa bowl and turn to cover completely.
10. Lift truffle with a fork and transfer to a plate.
11. Chill truffles, covered, until ready to serve.

heavy cream, star anise, bittersweet chocolate, cognac, cocoa

Taken from www.epicurious.com/recipes/food/views/chocolate-star-anise-truffles-104421 (may not work)