Bittermint Truffles

Directions

1. 1
   Combine cream, vanilla and salt in a medium saucepan.
2. 2
   Cook at medium heat to a gentle boil.
3. 3
   (Stir frequently.) Remove from heat and cool for 5 minutes.
4. 4
   Melt chocolate, taking care not to scorch (break chocolate into small pieces before melting).
5. 5
   Whisk the egg yolk and melted chocolate into creamy mixture.
6. 6
   Add cognac and peppermint.
7. 7
   Stir in butter, blend well.
8. 8
   Cool to room temperature. Freeze overnight.
9. 9
   Form into 1 inch balls using melon baller.
10. 10
    (Use the powdered sugar to coat the melon baller and hands to prevent sticking.)
11. 11
    Freeze balls for 2 hours.
12. 12
    Dip balls into melted cover chocolate and place on wax paper until cooled.
13. 13
    Use fork or knife edge to decorate tops of Truffles.