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Magnolia Grill's Chocolate Cognac Truffles
Serving Size: 36

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 cup heavy cream
12 ounces good-quality semi-sweet chocolate -- chopped
2 tablespoons butter -- at room temperature
1/4 cup cognac
=== COATINGS ===
Dutch-process cocoa -- or
1 1/4 pounds semi-sweet chocolate -- chopped, melted

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

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.

Per truffle: 70 calories; 5 grams fat (64 percent calories from fat); 5
milligrams cholesterol; 1 grams protein; 6 grams carbohydrate; 11
milligrams sodium.

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