Chocolate truffles

Creating truffles always seemed beyond my level of confectioning, but when I was given home-made truffles by a colleague of mine and he described how they were made, the process seemed quick and simple enough for me to give it an amateur try. The important part of this process is to allow the chocolate mixture to cool sufficiently before forming the balls.

Ingredients:

2 cups bittersweet chocolate, in piece

1/3 cup heavy whipping cream

6 tablespoons unsalted butter

3/4 chopped almonds

Pinch of salt

Cognac

In a saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate pieces and mix until smooth. Finally add the salt and a small amount of Cognac. Remove from heat and pour into a shallow bowl.

Cool the mixture in the fridge overnight.

Using a small spoon, roll the chocolate into small balls and roll each ball in the chopped almonds.