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.

Ganache:

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.

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