Food & Cooking Recipes Dessert & Treats Recipes Chocolate Armagnac Truffles 3.4 (42) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 5 dozen These truly decadent truffles demand an equally lavish presentation -- try gifting these chocolatey treats in fluted pudding molds lined with parchment paper. Ingredients 12 ounces good quality semisweet chocolate, such as Lindt or Ghirardelli ½ cup heavy cream 2 tablespoons Armagnac, (brandy or orange liqueur may be substituted) ½ cup Dutch-process unsweetened cocoa, sifted Directions 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. 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. Rate it Print