Cognac Truffles


  • 3 1 oz square of unsweetened chocolate.
  • 1 1/4 c confectioners’ sugar.
  • 1/3 c butter.
  • 3 egg yolks (I use the whites to make macaroons or meringue cookies).
  • 1 teaspoon vanilla or 2 tablespoons of cognac.


  • Ground almonds or other nuts.
  • Cocoa.
  • Melted chocolate.
  • Confectioners’ sugar.
  • Coconut.
  • Chocolate or colored jimmies.

Preparation Method:

  • Melt chocolate.
  • Combine sugar and butter in bowl.
  • Cream together.
  • Add egg yolks, 1 at a time.
  • Stir in melted chocolate and flavoring.
  • Chill mixture.
  • Break off pieces and form into balls.
  • Roll in coating.
  • Air-dry 1 hour.
  • Store in air-tight container in very cool place.
  • Prepare the Silicone Molds for the chocolate.
  • Put the filling grains inside each mold as desired.
  • Pour the chocolate inside the molds.
  • Leave it until it cools at the temperature of the Kitchen.
  • Put it in the refrigerator until it becomes fully coherent.
  • Take it out of the molds and serve it cold with coffee, and aluminum foil can be used as an alternative to Silicone Molds as follows:
  • Put the chocolate mixture in another bowl.
  • Put it in the refrigerator until it cools and sticks slightly so that it is formed and divided with a spoon.
  • Get aluminum foil, and then cut it into medium sized squares.
  • Bring the chocolate from the refrigerator.
  • Put a spoonful of each aluminum sheet with one or more of the fillings, pressing it to be in the middle of the chocolate.
  • Wrap the chocolate as desired, tightening it and enabling it to take the desired shape.
  • Keep the chocolate chips in the refrigerator until they solidify and harden.

Makes about fifty truffles.

Warm regards,
Best Nice Deals Team

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