Cognac-Laced Truffles

Barb Gertz's Note:

This recipe comes from Diabetic Gourmet. The food exchanges are, 1/2 starch/bread, 1 fat.

• Total Time: 36 mins
• Prep Time: 30 mins
• Cook Time: 6 mins

Ingredients:

Yield: 42 Truffles

• ¼ cup cognac
• ½ cup heavy cream
• 11 ounces semisweet chocolate , chopped
• 3 ounces white chocolate baking squares , chopped
• 1 ounce unsweetened chocolate , chopped
• ¾ cup confectioners' sugar

Coating

• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons confectioners' sugar

Directions:

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.