Chocolate Armagnac Truffles Recipe

Chocolate Armagnac Truffles Recipe

  • 12 ounces good-quality semisweet chocolate, such as Lindt or Ghirardelli
  • 1/2 cup heavy cream
  • 2 tablespoons Armagnac(brandy or orange liqueur may be substituted)
  • 1/2 cup Dutch-process unsweetened cocoa, sifted
  1. Chop chocolate, and place in a bowl. Bring cream to a boil in a small, heavy saucepan; pour over chocolate. Let stand for 5 minutes; stir until smooth. Stir in liqueur. Refrigerate until firm, at least 3 hours or overnight.
  2. Scoop up 1/2 teaspoon of chilled chocolate, and quickly roll into a ball. Continue until mixture is used up. Roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.