Hennessy XO Cognac truffles

AT A GLANCE

  • Serves 6 people

  • 80 ml (1/3 cup) pouring cream
  • 300 gm Valrhona Guanaja Chocolate (70% cocoa solids, see note), finely chopped
  • 60 ml Hennessy XO Cognac (see note)
  • For dusting: Valrhona cocoa powder (see note)
01   Bring cream to the boil in a small saucepan, remove from heat, stir in chocolate until melted and smooth. Gently whisk in Cognac. Transfer to a metal bowl and leave in a cool area, whisking occasionally until chocolate has almost set (1-1½ hours). Transfer to a small container and refrigerate until just set. (Mixture will keep refrigerated in an airtight container for up to 1 week, bring to room temperature before shaping).
02   Sieve cocoa powder into a bowl. Using a heated dessert spoon, scoop quenelle shapes from the chocolate mixture and dust them in cocoa, turning gently to coat. Keep cool (ideally in a cool pantry) until serving.
Note Valrhona chocolate and cocoa powder are available from Simon Johnson food stores and select delicatessens. If unavailable, substitute with another good-quality dark chocolate (70% cocoa solids) and Dutch-process cocoa powder. You may substitute another cognac where Hennessy XO Cognac is unavailable.

Recipe:

RUSSELL BLAIKIE, MUST WINEBAR

Photography:

JASON LOUCAS

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

THESE WILL ONLY BENEFIT FROM MORE COGNAC. ALTERNATIVELY A SWEET WINE MADE FROM GRENACHE, SUCH AS BANYULS, WITH ATTRACTIVE OXIDATIVE CHARACTERS WOULD WORK QUITE WELL. , suggested by EMMA SPUTORE

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