80 ml (1/3 cup) pouring cream
300 gm Valrhona Guanaja Chocolate (70% cocoa solids), finely chopped
60 ml Hennessy XO Cognac (see note)
Valrhona cocoa powder (for dusting)

Bring cream to the boil in a small saucepan, remove from heat, stir in chocolate until melted and smooth.
Gently whisk in Cognac.
Transfer to a metal bowl and leave in a cool area, whisking occasionally until chocolate has almost set (1-1½ hours).
Transfer to a small container and refrigerate until just set. (Mixture will keep refrigerated in an airtight container for up to 1 week, bring to room temperature before shaping).

Sieve cocoa powder into a bowl.
Using a heated dessert spoon, scoop quenelle shapes from the chocolate mixture and dust them in cocoa, turning gently to coat.
Keep cool (ideally in a cool pantry) until serving.