- 3/4 cup whipping cream
- 1 pound good-quality dark chocolate, chopped
- 1 cup champagne
- 1 tsp cognac
- 1 cup coarse sugar
Cook the cream over medium heat until about to boil.
Take off stove.
Add boiled cream to broken up chocolate waiting patiently in glass mixing bowl
Stir until well combined.
Add Champagne and cognac.
Allow to chill out in a cool place for a few hours covered with plastic wrap.
When settled and confident with itself, scrape out with a teaspoon and roll into little balls.
Roll them into nuts, cocoa, nuts, coconuts…..
(Be imaginative. I’ve added am 1/8 tsp. of cayenne into cocoa, some put in bacon bits….)