Meet Cynthia.

Welcome to Thyme To, a Lebanese cooking blog featuring recipes that are easy to produce and enjoy. Cynthia has a passion for growing her own vegetables, providing amazing food and hospitality, and bringing different flavors and spices into her Lebanese and Armenian dishes. 

Cognac Truffles Recipe

Cognac Truffles Recipe

What is Christmas without any chocolate? One of my daughters lives on chocolate, therefore chocolate is a staple in my house.

One of my go-to chocolate recipes is cognac truffles. You can add any kind of liqueur instead of cognac to it. Whisky, amaretto, Armagnac… You can coat them with many different favorites. I have used chopped nuts, coconut flakes but for this blog we will use cocoa powder and chocolate sprinkles.

Chocolate truffles are handcrafted and you would typically pay a lot of money for them. Here is an easy way of making them and enjoying them throughout the holiday season.

Makes about 50 truffles.


½ cup sugar

1 cup heavy whipping cream

10 oz dark chocolate, chopped. (I use Trader Joe's Pound Plus chocolate blocks)

2 teaspoons cognac

Bring the heavy cream and sugar to boil in a heavy saucepan. Stir to dissolve the sugar.


Put the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and after waiting a couple of minutes, add the cognac and whisk until a smooth texture is obtained. Cover with plastic wrap and refrigerate for about 4 hours.

Prepare your coatings, cocoa powder, coconut, chopped nuts or chocolate sprinkles in a bowl.

Scoop round balls, one tablespoon size of the ganache, and drop them in your prepared coating of choice and roll with a spoon until all sides are coated and arrange in a parchment lined baking sheet. Refrigerate for about 30 minutes.

Store them in an airtight container in the fridge for about 1 week.


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Pistachio Cheesecake Recipe

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