- 1 of 3 Line baking sheets with waxed paper. Heat cognac in saucepan just to simmer. Remove from heat. Add cream. Bring to simmer.
- 2 of 3 Process chocolates and powdered sugar in food processor 1 to 2 minutes, until finely chopped. With machine running, add cream mixture in steady stream. Process until smooth. Scrape into bowl. Refrigerate just until thick enough to hold shape, about 1 hour.
- 3 of 3 Drop by rounded teaspoons onto baking sheets. With hands, quickly shape into balls. (Refrigerate to firm while working if necessary.) Place in freezer 30 minutes.
- 1 of 1 Sift cocoa and sugar into bowl. Add truffles, three at a time; toss to coat. Refrigerate in airtight containers up to 1 month. Serve at room temperature.
Servings Per Recipe: 42
Per Serving: 8 g carb., 5 g Fat, total, 4 mg chol., 1 g sat. fat, 3 mg sodium, 76 kcal cal., 1 g pro.