---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Brandied Chocolate Truffles
  Categories: Candies
       Yield: 26 truffles
  
     3/4 c  Whipping cream
       3 tb Unsalted butter
     1/2 lb Bittersweet chocolate
            -OR- semisweet chocolate
            -- Chopped
       2 tb Cognac or other brandy
     3/4 lb Bittersweet chocolate
            -OR- semisweet chocolate
            -- chopped
  
   Bring whipping cream and unsalted butter to simmer in heavy medium
   saucepan.  Reduce heat to low.  Add 1/2 pound bittersweet chocolate and
   stir until melted.  Mix in 2 tablespoons Cognac.  Let stand at room
   temperature until firm enough to mound on spoon, about 3-1/2 hours.
   
   Line cookie sheet with foil.  Spoon truffle mixture by rounded tablespoons
   onto prepared cookie sheet, spacing apart.  Chill until firm, about 1
   hour.
   
   Roll 1 truffle between palms of hands into ball.  Place on same sheet.
   Repeat with remaining truffles; refrigerate.  Melt 3/4 pound chocolate in
   top of double boiler over simmering water, stirring frequently until
   smooth.  Remove from over water.  Grasp 1 truffle between thumb and index
   finger.  Dip into chocolate, coating completely.  Shake gently to remove
   excess chocolate.  Place on same sheet.  Repeat dipping with remaining
   truffles.  Refrigerate until firm, about 30 minutes.  Remove truffles from
   foil.  (Can be prepared 1 week ahead.  Refrigerate in airtight container.)
   Serve cold.
   
   Source: Bon Appetit - June 1991
   Typed for you by Karen Mintzias
  
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