Ingredients
1
1/2 tbsp crushed star anise (about 8 whole star anise)
8
oz fine-quality bittersweet chocolate (not unsweetened)
1
1/2 cups unsweetened cocoa powder
Directions
1.
Bring cream to a boil with star anise in a small heavy saucepan, then remove from heat and let stand 15 minutes.
2.
Finely grind bittersweet chocolate in a food processor and transfer to a bowl.
3.
Return cream to a simmer, then remove from heat and stir in Cognac. Sour cream mixture through a fine sieve onto chocolate and whisk until chocolate is melted and ganache is smooth. Pour ganache into an 8- by 4-inch loaf pan lined with plastic wrap, smoothing top, and chill, uncovered, until firm, about 4 hours.
4.
Loosen edges of ganache with a sharp small knife and invert onto a cutting surface. Remove plastic wrap and cut ganache into 40 squares.
5.
Dust your palms with cocoa and roll each piece of ganache between them to form a ball. Drop ball into cocoa bowl and turn to cover completely. Lift truffle with a fork and transfer to a plate. Chill truffles, covered, until ready to serve.
7.
Truffles keep, covered and chilled, 1 week.
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