Armagnac Truffles
Cuisine: French
Author: Kitchens
  • 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
  1. Finely chop 17 ounces chocolate. Combine in bowl with corn syrup.
  2. Heat cream to gentle simmer. Pour over chocolate and let stand 10 minutes. Whisk until smooth. Add Armagnac.
  3. Let stand at room temperature 15 minutes, stirring several times. Cover and refrigerate until chocolate has a pudding-like consistency.
  4. 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.
  5. 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.
  6. Store in airtight containers.
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