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Chocolate Armagnac Truffles

  • yield: Makes 5 dozen




  • 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

Cook's Note

Store in an airtight container in the refrigerator for up to 2 weeks.


  1. Step 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. Step 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.

Martha Stewart Living, December/January 1994/1995