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Chocolate Armagnac Truffles

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These truly decadent truffles demand an equally lavish presentation -- try gifting these chocolatey treats in fluted pudding molds lined with parchment paper.

Source: Martha Stewart Living, December/January 1994
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  • TxLady2
    3 JAN, 2015
    This recipe does not work. There isn't enough cream to melt the chocolate, so I put the whole bowl over simmering water to actually melt it, left it in the fridge, and it was way too hard to even cut, much less form into balls. I didn't want to waste the chocolate so I did the double boiler thing again the next day with another tablespoon of cream. No luck. So after a few hours I added a second tablespoon of cream and one scant tablespoon of butter to soften and this was enough to roll.
    Reply
  • captainstarlet
    25 NOV, 2014
    There wasn't enough cream for this recipe. Even at room temperature the ganache was too hard. I had to warm it back up and add 1/4 cup more of cream. The ratio should be 2:1 for chocolate to cream, so for 12 oz of chocolate, make sure you have 6 oz of cream!
    Reply

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