Brandied Chocolate Truffles

Directions

1. Bring whipping cream and unsalted butter to simmer in heavy medium saucepan. Reduce heat to low. Add in 1/2 lb. bittersweet chocolate and stir till melted. Fold in 2 Tbsp. Cognac. Let stand at room temperature till hard sufficient to mound on spoon, about 3-1/2 hrs.
2. Line cookie sheet with foil. Spoon truffle mix by rounded Tbsp. onto prepared cookie sheet, spacing apart. Refrigeratetill hard, about 1 hour.
3. Roll 1 truffle between palms of hands into ball. Place on same sheet.
4. Repeat with remaining truffles; chill. Heat 3/4 lb. chocolate in top of double boiler over simmering water, stirring frequently till smooth. Remove from over water. Grasp 1 truffle between thumb and index finger. Dip into chocolate, coating completely. Shake gently to remove excess chocolate. Place on same sheet. Repeat dipping with remaining truffles. Chill till hard, about 30 min. Remove truffles from foil. (Can be prepared 1 week ahead. Chill in airtight container.)
5. Serve cool.