The champagne truffle is one confection that anyone can make and enjoy. The truffle was invented in the nineteenth century by Maitre Dufour, a confectioner from Chambery, France. Some truffles are coated in chocolate and some are not, but a cocoa powder coating is essential to the tongue. This recipe includes Marc du Champagne Cognac from the Cognac region of France…however you may substitute brandy or your favorite similar taste from another country.

Makes 50 truffles, takes about 2 hours from start to finish:
9 oz dark 60% chocolate
2 oz milk chocolate
4 ounces Heavy Cream
2 ounces Unsalted Butter
2 ounces Marc du Champagne Cognac

Finely chop the chocolate and milk chocolate and set aside in a mixing bowl. In a saucepan, bring the heavy cream to a boil. Pour it over the chocolate.
Leave the chocolate to melt for 2 minutes, then whisk lightly in small circles, starting from the center. When the ganache thickens, move the whisk towad the sides of the bowl until you obtain a smooth texture.
Add the butter in small pieces and stir gently until it has melted completely. Add the Cognac. You should be left with a silky , glossy ganache.
Cover with plastic wrap and chill for approximately 45 minutes. Stir occasionally.

Place a sheet of wax paper in a dish that can be refrigerated.
Remove the ganache from the refrigerator and beat vigorously: it should become lighter in color and texture.

Use a plastic piping bag to form walnut sized balls on the wax paper.
Refrigerate the truffles for about 1 hours.

Dust with cocoa powder.
Store in an airtight container in the bottom of the refrigerator. Enjoy with the next few days.