Cognac Truffles

In my post-holiday funk, I forgot to add the recipe for the truffles. (Thanks for the reminder, AMP.) When I make the truffles for myself and other dairy-free eaters, I use coconut cream in place of dairy milk. 
Take a can of coconut milk and place it in the refrigerator for an hour so, enough to harden the fat. Then scoop out the thick, flavourful fat and measure out 1/2 a cup for this recipe. If you don't have enough of the solid part, just top it up with the liquid coconut milk. 
For the chocolate component, use the best quality you can get your hands on. I use 70% MINIMUM for a luxurious, intense chocolate taste. 
If you prefer to go non-alcoholic with the truffles, try balsamic vinegar. I know it sounds strange, but the acidic sweetness gives the chocolate a nice zing. 
This is the simplest, most fool-proof truffle recipe you'll ever find. You can experiment with the alcohol to suit your palate.
 

Cognac Truffles
8 ounces 70% dark chocolate, finely chopped
1/2 cup whipping cream (or coconut cream)
pinch salt
1 Tablespoon diced softened butter (omit if you're dairy-free) 
1 ounces cognac or aged scotch  (omit if you prefer non-alcoholic, try good quality balsamic vinegar) 
1/4 cup cocoa powder or grated coconut


Line a loaf pan with plastic wrap. This will safe you a tonne of time later.

Place the chocolate in a bowl.

Pour the cream into a saucepan and bring to boil over medium heat.

Add salt. Stir well. Remove from heat. 
Add liquor.  

Pour over the chocolate. Let sit for 1 minute.

Stir gently. Add butter and keep stirring. (If you're dairy-free, skip this step.)

Pour the mixture into the lined pan. Smooth the top.

Let set at room temperature for at least three hours.
Lift plastic from pan and place on a cutting board. 

Using a hot, dry knife, slice chocolate into tiny cubes. 

Coat truffles in cocoa powder or coconut flakes.

Yields about four dozen truffles.