Champagne Chocolate Truffles

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Divide chocolate in half and chop coarsely. Place half of the chocolate in a mixing bowl. Bring the cream to a boil and pour it over the chocolate. Allow to stand 1 to 2 minutes and stir until smooth. Beat in the softened butter and cool to set. Beat with an electric mixer on medium speed until light. Beat in cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the other half of the chocolate in the top of a double boiler over hot (not boiling) water. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.