© All rights reserved, Thorsten Kraska, 2009
These Cinnamon-Cognac-Truffels (Zimt-Cognac-Trüffel) will melt in your mouth. And as fast as they are gone, so easiy they are to make. What a nice present for the Holidays. The cinammon in combination with cognac are making the main flavors. I'm making truffles during advent time, when the days are real short and the weather is cold. These truffles will brighten you day.
One point is important: use high quality ingredients, because there are just a few and they will make the truffles what they are.
Cinnamon-Cognac Truffels (Zimt-Cognac-Trüffel)
(depending on size about 30 or more)
150g softened butter
50g powder sugar
1 tablespoon cinnamon powder
3 tablespoons Cognac
200g white chocolate
200g whole milk chocolate
Dutch Cocoa powder (unsweetened)
Mix butter, sugar and cinnamon powder with a hand held mixer until very creamy. Break white and whole milk chocolate into smaller pieces and let melt using the double-boiler method. Add cognac to butter mixture and mix until blended. Add the melted chocolate mixture and mix until blended.
Put mixture into the refrigerator and let rest for at least two hours. After truffle mixture is solid again take walnut size pieces and form into balls. Cover truffles with cocoa powder. Ready.
I keep them in the fridge in an airtight container (but you can keep them also at room temeprature). At least 30 minutes before you want to serve them take them out of the freezer so that they have room temperature again.
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Sunshinemom (Blog: Tongue Ticklers) made the recipe and blogged about it here. Thank you for making these cookies.