Reviews (2)
Add Rating & Review
42 Ratings
5 star values:
9
4 star values:
12
3 star values:
11
2 star values:
7
1 star values:
3
Martha Stewart Member
Rating: 1 stars
01/03/2015
This recipe does not work. There isn't enough cream to melt the chocolate, so I put the whole bowl over simmering water to actually melt it, left it in the fridge, and it was way too hard to even cut, much less form into balls. I didn't want to waste the chocolate so I did the double boiler thing again the next day with another tablespoon of cream. No luck. So after a few hours I added a second tablespoon of cream and one scant tablespoon of butter to soften and this was enough to roll.
Martha Stewart Member
Rating: Unrated
11/25/2014
There wasn't enough cream for this recipe. Even at room temperature the ganache was too hard. I had to warm it back up and add 1/4 cup more of cream. The ratio should be 2:1 for chocolate to cream, so for 12 oz of chocolate, make sure you have 6 oz of cream!
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Chocolate Armagnac Truffles
Recipe Summary
Yield: Makes 5 dozen
Ingredients
Ingredient Checklist
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
Gallery
Chocolate Armagnac Truffles
Recipe Summary
Yield: Makes 5 dozen
Gallery
Chocolate Armagnac Truffles
Chocolate Armagnac Truffles
Chocolate Armagnac Truffles
Recipe Summary
Yield: Makes 5 dozen
Recipe Summary
Yield: Makes 5 dozen
Yield: Makes 5 dozen
Makes 5 dozen
Ingredients
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
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.
Reviews (2)
Add Rating & Review
42 Ratings
5 star values:
9
4 star values:
12
3 star values:
11
2 star values:
7
1 star values:
3
Martha Stewart Member
Rating: 1 stars
01/03/2015
This recipe does not work. There isn't enough cream to melt the chocolate, so I put the whole bowl over simmering water to actually melt it, left it in the fridge, and it was way too hard to even cut, much less form into balls. I didn't want to waste the chocolate so I did the double boiler thing again the next day with another tablespoon of cream. No luck. So after a few hours I added a second tablespoon of cream and one scant tablespoon of butter to soften and this was enough to roll.
Martha Stewart Member
Rating: Unrated
11/25/2014
There wasn't enough cream for this recipe. Even at room temperature the ganache was too hard. I had to warm it back up and add 1/4 cup more of cream. The ratio should be 2:1 for chocolate to cream, so for 12 oz of chocolate, make sure you have 6 oz of cream!
Reviews (2)
Add Rating & Review
42 Ratings
5 star values:
9
4 star values:
12
3 star values:
11
2 star values:
7
1 star values:
3
Add Rating & Review
42 Ratings
5 star values:
9
4 star values:
12
3 star values:
11
2 star values:
7
1 star values:
3
42 Ratings
5 star values:
9
4 star values:
12
3 star values:
11
2 star values:
7
1 star values:
3
42 Ratings
5 star values:
9
4 star values:
12
3 star values:
11
2 star values:
7
1 star values:
3
- 5 star values:
- 9
- 4 star values:
- 12
- 3 star values:
- 11
- 2 star values:
- 7
- 1 star values:
- 3
Martha Stewart Member
Rating: 1 stars
01/03/2015
This recipe does not work. There isn't enough cream to melt the chocolate, so I put the whole bowl over simmering water to actually melt it, left it in the fridge, and it was way too hard to even cut, much less form into balls. I didn't want to waste the chocolate so I did the double boiler thing again the next day with another tablespoon of cream. No luck. So after a few hours I added a second tablespoon of cream and one scant tablespoon of butter to soften and this was enough to roll.
Martha Stewart Member
Rating: Unrated
11/25/2014
There wasn't enough cream for this recipe. Even at room temperature the ganache was too hard. I had to warm it back up and add 1/4 cup more of cream. The ratio should be 2:1 for chocolate to cream, so for 12 oz of chocolate, make sure you have 6 oz of cream!
Martha Stewart Member
Rating: 1 stars
01/03/2015
This recipe does not work. There isn't enough cream to melt the chocolate, so I put the whole bowl over simmering water to actually melt it, left it in the fridge, and it was way too hard to even cut, much less form into balls. I didn't want to waste the chocolate so I did the double boiler thing again the next day with another tablespoon of cream. No luck. So after a few hours I added a second tablespoon of cream and one scant tablespoon of butter to soften and this was enough to roll.
Rating: 1 stars
Rating: Unrated
11/25/2014
There wasn't enough cream for this recipe. Even at room temperature the ganache was too hard. I had to warm it back up and add 1/4 cup more of cream. The ratio should be 2:1 for chocolate to cream, so for 12 oz of chocolate, make sure you have 6 oz of cream!
Rating: Unrated
All Reviews for Chocolate Armagnac Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Armagnac Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
