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Chocolate Armagnac Truffles

Chocolate Armagnac Truffles

Martha Stewart Living, December/January 1994/1995 http://www.marthastewart.com/314793/chocolate-armagnac-truffles
4.09091
Rated
81.8182100(11)11
  • Yield Makes 5 dozen

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.

Cook's Note

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

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