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Chocolate Armagnac Truffles

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    Martha Stewart Living, December/January 1994/1995
    • Yield Makes 5 dozen
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    Ingredients

    • 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

    Directions

    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.

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