Ingredients

  • 120 milliliters whipping cream
  • 8 whole star anise crushed
  • 225 grams plain chocolate
  • 1 tablespoon cognac
  • 2 tablespoons powdered sugar to taste
  • 125 grams unsweetened cocoa powder
  • 2 tablespoons powdered sugar to taste

Directions

1. Bring cream to a simmer with star anise, then remove from heat and let stand 2 hours.
2. Line 8 by 4" loaf pan with plastic wrap.
3. Finely grind chocolate in a food processor and transfer to a bowl. Add Cognac to cream mixture. Pour cream mixture through a fine sieve and then reheat to a simmer. Add chocolate and whisk until chocolate is melted and ganache is smooth. Add powdered sugar to taste. Pour ganache into pan, smooth top, and chill, uncovered, until firm, about 40 minutes.
4. Loosen edges of ganache with a sharp small knife and invert onto a cutting surface. Remove plastic wrap and cut ganache into 40 squares. Dust palms with cocoa and roll each piece of ganache between them to form a ball. Drop ball into cocoa mixed with powdered sugar to taste and turn to cover completely. Lift truffle with a fork and transfer to a plate. Chill truffles, covered, until ready to serve.
5. Truffles keep, covered and chilled, 1 week.

Notes
Notes:Original serves 20-makes 40 truffles.
Serving Ideas:Original serves 12.


Categories
CookiesPetÌt, Four
Keywords
CookiesPetÌt Four
MacGourmet downloadChocolate Star Anise Truffles. To import, drag image to your MacGourmet recipe box.