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Chocolate Truffles with Armagnac
Recipe Summary
Yield: Makes about 5 dozen
Ingredients
Ingredient Checklist
1 pound bittersweet chocolate (preferably 65 percent cacao), coarsely chopped
3/4 cup heavy cream
1 cup (2 sticks) unsalted butter, cut into small pieces, softened
2 tablespoons flavored alcohol, such as Armagnac, rum, framboise, Grand Marnier, or kirsch (optional)
3 cups unsweetened Dutch-process cocoa powder, plus more for dusting
Cook's Notes
Truffles can be refrigerated in airtight containers up to 2 weeks.
Gallery
Chocolate Truffles with Armagnac
Recipe Summary
Yield: Makes about 5 dozen
Gallery
Chocolate Truffles with Armagnac
Chocolate Truffles with Armagnac
Chocolate Truffles with Armagnac
Recipe Summary
Yield: Makes about 5 dozen
Recipe Summary
Yield: Makes about 5 dozen
Yield: Makes about 5 dozen
Makes about 5 dozen
Ingredients
Ingredients
- 1 pound bittersweet chocolate (preferably 65 percent cacao), coarsely chopped
- 3/4 cup heavy cream
- 1 cup (2 sticks) unsalted butter, cut into small pieces, softened
- 2 tablespoons flavored alcohol, such as Armagnac, rum, framboise, Grand Marnier, or kirsch (optional)
- 3 cups unsweetened Dutch-process cocoa powder, plus more for dusting
Directions
Melt chocolate with the cream in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Remove from heat. Add butter and alcohol if desired; stir until smooth.
Transfer to an 8-inch square baking dish. Cover with plastic wrap; refrigerate until firm but spoonable, about 2 hours.
Using a 1-inch ice cream scoop, drop balls of chocolate mixture onto a rimmed baking sheet lined with parchment paper. Refrigerate 10 minutes.
Put cocoa powder into a large bowl. Using cocoa-dusted hands and working one at a time, roll balls between your palms until smooth. Roll in cocoa to coat. Refrigerate until firm, about 30 minutes.
Cook's Notes
Truffles can be refrigerated in airtight containers up to 2 weeks.
Cook’s Notes
Truffles can be refrigerated in airtight containers up to 2 weeks.
Reviews (4)
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3 Ratings
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Reviews (4)
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
2
1 star values:
0
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
2
1 star values:
0
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
2
1 star values:
0
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
2
1 star values:
0
- 5 star values:
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- 4 star values:
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- 3 star values:
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- 2 star values:
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Martha Stewart Member
Rating: Unrated
03/30/2009
To carole777 - I believe it is just because it is a lot easier to roll the soft balls in a large bowl with plenty of cocoa powder. You can always use all that will be left for something else, just like you do when rolling cookies in sugar.
Martha Stewart Member
Rating: Unrated
03/30/2009
To carole777 - I believe it is easier to roll the balls in a large bowl with plenty of powder, that is all. You can use all that is left for something else anyway. Just like when you roll in sugar.
Martha Stewart Member
Rating: Unrated
03/01/2009
All that cocoa is apparently just for dusting. I only used less than 1/2 cup.Maybe I did something wrong, but the recipe doesn't say! A really good idea to use the scoop, as they melt lots really quickly. I didn't have one and they were fine but messy. Does anyone from MS view these comments and address questions or problems?
Martha Stewart Member
Rating: Unrated
03/01/2009
The recipe doesnt say what to do with 3 1/2 C cocoa powder!!
Martha Stewart Member
Rating: Unrated
03/30/2009
To carole777 - I believe it is just because it is a lot easier to roll the soft balls in a large bowl with plenty of cocoa powder. You can always use all that will be left for something else, just like you do when rolling cookies in sugar.
Rating: Unrated
To carole777 - I believe it is easier to roll the balls in a large bowl with plenty of powder, that is all. You can use all that is left for something else anyway. Just like when you roll in sugar.
Rating: Unrated
03/01/2009
All that cocoa is apparently just for dusting. I only used less than 1/2 cup.Maybe I did something wrong, but the recipe doesn't say! A really good idea to use the scoop, as they melt lots really quickly. I didn't have one and they were fine but messy. Does anyone from MS view these comments and address questions or problems?
The recipe doesnt say what to do with 3 1/2 C cocoa powder!!
All Reviews for Chocolate Truffles with Armagnac
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Truffles with Armagnac
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
