Robert Ryan Catering

CHEF'S CORNER

Cognac Truffles

This recipe is great because the flavor of the ganache can be changed in so many ways that you're certain to find a favorite.

One addition to making the "perfect truffle" - roll the ganache in the melted chocolate, let it set, then coat it again for a very slight double crust.

Makes about 100 Truffles

Ingredients:

Truffles:

- 17 Ounces (482 grams) Bittersweet Chocolate, Finely Chopped
- 2 1/2 Tablespoons (50 grams) Light Corn Syrup
- 2 Cups (464 grams) Heavy Cream
- 3 1/2 Tablespoons (50 grams) of Cognac

Coating:

- 9 Ounces (255 grams) Bittersweet Chocolate, Chopped
- 1 2/3 Cups (157 grams) Unsweetened Cocoa Powder

Method:

1) Make the Truffles: Place the Chopped Chocolate and Corn Syrup in a Large Bowl and Set Aside

2) In a Medium Saucepan, Bring the Heavy Cream to a Boil. Pour the Hot Cream Over the Chocolate and let it Stand for 30 Seconds. Whisk until Smooth. Whisk in the Cognac. Let Cool to Room Temperature, Stirring Occasionally, About 15 Minutes.

3) Place the Chocolate Mixture in the Refrigerator, Stirring Occasionally, until it is the Consistency of Pudding, about 20 Minutes.

4) Have a Baking Sheet Lined with Parchment Paper Ready. Fill a Pastry Bag Fitted with a 1/4 Inch Plain Tip with the Chilled Chocolate Mixture. Pipe out 3/4 Inch Mounds of Mixture onto the Baking Sheet. Chill the Mounds for 15 Minutes.

5) Coat the Truffles: Fill a Medium Saucepan 1/3 of the way with Water and Bring to a Simmer. Place the Chocolate in a Medium Bowl and Place it Over the Simmering Water. Stir until the Chocolate is Completely Melted.

6) Place the Cocoa Powder in a Shallow Dish or Pie Pan. Using your palms, Roll the Chocolate Mounds into Balls. Dip the Truffles, One at a Time, into the Melted Chocolate. Remove the Truffles with a Fork, Allowing the Excess Chocolate to Drip Off. Using a Fork, Immediately Roll the Truffles in the Cocoa Powder, Coating them Completely. Store the Truffles in an Air-Tight Container in a Cool, Dry Place for up to 2 Weeks!

Perfect to bring for dessert at your next gathering!

- Executive Chef Mark Ryan

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