Cognac truffle
Recipes
60 cc of cognac,
½ cup of whipped cream (100 g),
is 50 g butter and coconut fat,
is 150 g whole milk- and semi-bitter couverture;
coating:
400 g whole milk couverture,
200 g Cocoa.
Heat the cognac and cream, but don't let it boil. Remove from the hob and melt the fat in it. Beide ge- melted couvertures (see box on page) Stir in with a whisk. Put the mass in a metal lined with cling film- or glass shape (about 20×15 cm) to fill. Cover with foil and refrigerate overnight. Fall out of the mold and peel off the film. Cut the plate into cubes and quickly shape each cube into balls. Chill the balls and the mixture in between. Melt the couverture for the coating. Dip the truffle in the couverture with a praline fork. Drain and roll in sifted cocoa (per piece approx. 140 Calories).