Cognac chocolate truffles

I made this with my sister for a post-Christmas/birthday dinner we had with some friends so this is definitely a backdated post. Very last year. But am not particularly sorry as I’m glad that the holidays and travels caught up with me and I think I started the new year pretty well. More about that in the coming post(s). But for now, here are some cognac chocolate truffles for you.

Cognac Chocolate Truffles
Yields around 30 truffles

566g (2 bags) Ghiradelli 60% cocoa bittersweet chocolate baking chips
60g unsalted butter
¼ cup heavy cream/thickened cream
4 tbsp cognac
½ cup cocoa powder

  1. Place chocolate chips in a heatproof bowl. Set aside. Heat the cream and butter in a saucepan over medium heat. Bring just to boil.
  2. When the cream and butter mixture starts to bubble at the sides, immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn’t melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.)
  3. Leave chocolate to cool. Test the readiness of the chocolate by dabbing some chocolate on your lips. When it’s nicely warm on your lips, add in the cognac. Add more if you like a stronger taste.*
  4. Cover and place in the refrigerator for 2 hours or until mixture is firm enough to be molded by hand.
  5. Pour cocoa powder into a mixing bowl. Using a melon baller, scoop out some chocolate and place it in your hand. Roll it into a round ball by hand and toss it into the cocoa powder to be coated. Remove and place aside. Continue with the same technique for the rest.


  1. You can use any type of chocolate but I personally prefer dark chocolate and although 60% was rather mild for me, to my surprise it wasn’t too milky but was rather balanced by the alcohol.
  2. You can use Grand Marnier instead of cognac too. Or not use any alcohol at all. Or add in some vanilla essence.
  3. If you find that the chocolate balls are starting to melt in your hands as you’re rolling, put the chocolate back into the fridge for a few minutes and start again after. Otherwise, do what I do by making the truffles in an air-conditioned environment.

Recipe adapted from My Baking Addiction and Joy of Baking.

(Can’t believe how fast 12 days have passed this year!)




  2. Kinda in love with that last photo of the truffles and the carelessly (but cleverly) sprinkled cocoa powder

  3. Puvana

    Where did you find Ghiradelli 60% cocoa bittersweet chocolate ?

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