Chocolate truffles with champagne

Description

The dish is prepared without unnecessary complications. Bring the cream to a boil in a small saucepan over medium heat. Immediately pour the hot cream over the chocolate in a bowl and stir until smooth. Add champagne and cognac. Refrigerate the mixture for 1 hour, or until it cools enough to form into balls. Using a special spoon or ice cream scoop, shape the mixture into 3 cm diameter balls. Roll each ball in sugar and place them on a baking sheet. Cover and refrigerate the truffles for at least 30 minutes, or up to 3 days, before serving. Serve the finished dessert chilled.

Instructions