Instructions: Heat the cream in a heavy-bottomed saucepan over medium-high heat until just before boiling. Remove from the heat and stir in chopped chocolate until melted.

Add the butter and cognac and stir well. Strain through a fine mesh strainer into a ceramic or glass dish. Cover and refrigerate for 6 to 8 hours (or overnight) until set (it will have the consistency of soft fudge).

Using a large melon baller, scoop into tablespoon-sized balls.

For cocoa coated balls: Coat your hands with cocoa and roll each ball until well coated. Place on a parchment paper covered baking sheet and freeze for 10 minutes. Serve at once.

For chocolate-dipped balls: Heat 1 1/4 pounds semi-sweet chocolate until just melted. Remove from heat and allow to cool slightly. Carefully dip each truffle into melted chocolate. Place on a parchment paper covered baking sheet, refrigerate to allow chocolate to set. Serve after chocolate has set to personal preference.

Refrigerate any leftover truffles to maintain texture.

This recipe yields about 3 dozen 1-inch diameter truffles.

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