Cognac Truffles

Only bring briefly to a boil so the cream doesn't overflow and the sugar and vanilla dissolve well.

Too high heat can cause the chocolate to become dull or to separate later.

The smaller the pieces, the faster and more evenly the couverture melts.

Stir until no bits remain; do not let it come to a rolling boil.

Add the alcohol only after the chocolate has melted to preserve its aroma.

Plastic wrap placed directly on the surface prevents a skin from forming.

Don't beat too long, otherwise the mixture becomes too firm and crumbly; better to beat briefly and vigorously.

If the mixture becomes too soft, chill briefly again or rinse and dry your hands with cold water.

For an extra-fine surface, sift the cocoa powder and roll the truffles in it.

Keep in a well-sealed container in the fridge and let rest at room temperature for 10–15 minutes before serving.