Chocolate, cognac and raspberry truffles

Ingredients

¼ cup	Cream
200 g	Dark chocolate, finely chopped (Main)
20	Raspberries, fresh or frozen (Main)
¼ cup	Cognac (Main)
1 to dust	Dutch cocoa powder

Directions

1. Put the chocolate, cream and cognac in a small saucepan over a low heat.
2. Stir gently until the chocolate has melted and the mixture is smooth.
3. Pour into a shallow dish and refrigerate for 2 hours or until set.
4. Using a teaspoon, roll spoonfuls and place a raspberry in the centre and shape with your hands to form a ball.
5. Arrange on a serving plate and dust with cocoa.