Chocolate Armagnac Truffles

5 dozen

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


  • 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


  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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