Armagnac Truffles are sultry, sexy, seductive morsels of soft chocolate that melts upon the palate. Designed to look like truffles, they’re comparably luxurious and appealing.
- 26 ounces bittersweet chocolate, divided
- 2-1/2 Tablespoons light corn syrup
- 2 Cups heavy cream
- 3-1/2 Tablespoons Armagnac
- alkalized cocoa powder for dipping, as needed
- Finely chop 17 ounces chocolate. Combine in bowl with corn syrup.
- Heat cream to gentle simmer. Pour over chocolate and let stand 10 minutes. Whisk until smooth. Add Armagnac.
- Let stand at room temperature 15 minutes, stirring several times. Cover and refrigerate until chocolate has a pudding-like consistency.
- Fit a pastry bag with 1/4-inch plain tip. Line baking sheets with parchment paper. Fill bag with chilled chocolate mixture. Pipe into 3/4-inch rounds onto baking sheets. Chill 20 minutes.
- Melt remaining chocolate. Working quickly, roll each truffle into a ball. Dip into melted chocolate, removing with a candy fork and letting excess drip off. Immediately toss in cocoa to coat. Arrange on paper to dry.
- Store in airtight containers.
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