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Cognac Truffles

Author
JWU College of Culinary Arts

Yield
2 lbs. 220 truffles (907 g 220 truffles)

Recipe ID
P00181

Ingredients
US standard
Metric
Couverture, milk, tempered (for stencils)
220 ea.
220 ea.
Butter, unsalted, 70°F (21°C)
8 oz.
227 g
Honey
5 oz.
142 g
Cognac
3 oz.
85 g
Couverture, milk, additional, tempered
1 lb.
454 g
Couverture, milk, additional, tempered ( for dipping)
As needed
As needed
Couverture, dark, semisweet, tempered (for decorating)
As needed
As needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Using a 220 stencil, make discs with tempered milk chocolate and reserve.
  4. Whip the butter and honey until mixture is light.
  5. Add the cognac and whip.
  6. Using a rubber spatula, quickly mix in 1 lb. (454 g) milk couverture.
  7. Using a pastry bag with a no. 6 straight tip, pipe the mixture into mounds onto 110 of the discs.
  8. Quickly place the remaining discs on the mounds and press lightly.
  9. Using a three-prong fork, dip in tempered milk couverture.
  10. Decorate the tops with the letter "C" piped in tempered dark couverture.