The recipe by Inessa
Boil 100 ml of cream, then remove from heat.
Add 100 g of good quality chocolate (70-80% cocoa). Leave for 2 minutes. Stir until smooth. Add 1 tsp cognac / liqueur / brandy / Vanilla Extract. Stir. Transfer to a plate, cover with foil and put into the fridge for 1.5 hours. Mold truffles with a spoon, roll under cocoa. Sprinkle with sugar powder and edible glitter