Truffle

Melt the chocolate in a double boiler, making sure not to let it boil

Add the heavy cream and mix

Remove from the heat and beat with an electric mixer or a whisk by hand

Add the cognac and continue beating until the chocolate mousse is stiff enough to hold its shape against the sides of the bowl

Dust with cocoa powder over a surface

Take 1 tablespoon of the chocolate mixture, use another spoon to help it fall onto the cocoa dust

Repeat the process until all the chocolate mousse is used up

Sift more cocoa powder over the truffles to coat them well

Refrigerate and serve.