Bittersweet Cognac Chocolate Truffle

Prep Time: one hour

Cook Time: ten minutes

Total Time: one hour, ten minutes

Ingredients:

Ganache:
8-1/2 ounces finely chopped bittersweet (not unsweetened) chocolate
3/4 cup heavy (whipping) cream
1-1/2 Tablespoons cognac (or excellent brandy)
.
Coating:
2/3 cup sifted unsweetened cocoa powder, preferably Dutch-process (European-style), for dusting truffles (see Note)
1-1/4 pounds coarsely chopped bittersweet (not unsweetened) chocolate
two Tablespoons solid white vegetable shortening (no substitutes)

Preparation:

To form truffle centers: Using a melon baller or teaspoon, scoop up ganache & roll between palms in to 3/4-inch balls. (They don't must be perfectly round.) Transfer to wax paper lined baking sheet, slightly separated. (As chocolate builds up on hands, wipe it off with a paper towel & continue.) If ganache be comes soft to shape, return to refrigerator briefly; then proceed. Lightly cover balls with plastic wrap & return to refrigerator until portions are chilled & firm.