Heat the whipping cream and cognac, but do not make. Butter and coarsely chopped semi-sweet cooking chocolate in the hot whipped cream melt and the cooled amount with a whisk, stir evenly.
Spread the mixture on a rimmed baking tray covered with cling film and leave to stand for 24 hours, cut into small pieces and form into balls.
Dip into the milk cooking chocolate warmed in a bain-marie and place on a draining rack, use a three-pronged praline fork to create a “rough” surface on the cooking chocolate, which is not yet completely hard, cool completely.
Tip: Feel free to use better chocolate – the more delicious the result!
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