Chocolate truffles with champagne

Bring the cream to a boil in a small saucepan over medium heat. Immediately pour hot Ingredients:

• cream - 1/2 cup
• chocolate - 240 Grams (semisweet, large-sliced)
• champagne - 1/4 cup
• cognac - 1 st. a spoon

Instructions

Bring the cream to a boil in a small saucepan over medium heat. Immediately pour the hot chocolate cream in a bowl, stir until smooth. Add champagne and cognac. Put in the refrigerator for 1 hour, until the mixture has cooled to such an extent that it can be rolled balls. Using a special spoon or scoop for ice cream, make balls with a diameter of 3 cm to roll each in sugar and lay on a baking sheet. Cover and put the truffles in the refrigerator for at least 30 minutes or up to 3 days before serving.

Servings: 30