Truffle chocolate (truffle cognac) | Recipe transcription from Hôtel de Mikuni

Finely chop the chocolate bar with a knife.
Place in a bowl.

Heat the cream in a pot.
Add to 1 and stir with a rubber spatula to dissolve.
Add cognac and mix.
Add to ice water (not listed) and cool while stirring.
Place in a piping bag.

Pipe 2 onto powdered sugar and cut into pieces with scissors.
Cut into even pieces with scissors, roll and sprinkle with powdered sugar.
Chill in the refrigerator for 30 minutes.

お皿に3を盛って完成。