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ALL RECIPES

Armagnac Truffles

  • Pair with Zinfandel
Primary Ingredients

26 ounces bittersweet chocolate

2½ tablespoons light corn syrup

2 cups heavy cream

3 ½ tablespoons Armagnac

1 2/3 cups unsweetened alkalized cocoa powder

Primary Technique
  1. Finely chop 17 ounces of the bittersweet chocolate. Place the chopped chocolate and corn syrup in a large bowl and set aside.
  2. In a medium saucepan, add heavy cream and bring to a boil.  Pour the hot cream over the chocolate and let stand for 1 minute. Whisk until smooth then whisk in the Armagnac.  Let cool to room temperature, stirring occasionally (about 15-20 minutes).
  3. Once cooled, place the chocolate mixture in the refrigerator, stirring occasionally until it is the consistency of pudding (about 20 minutes).
  4. Line a baking sheet with parchment paper. Fill a ¼ inch plain tip pastry bag with the chocolate mixture and pipe out ¾ inch mounds of the mixture onto the baking sheet.  Chill the chocolate for 15 minutes
  5. Fill a medium saucepan 1/3 of the way with water and bring to a simmer. Place 9 ounces of chocolate in a medium aluminum bowl and place it over the simmering water. Stir until the chocolate is completely melted.
  6. Place the cocoa powder in a shallow dish.  Using your palms, roll the chocolate mounds into balls.  Dip the truffles into the melted chocolate, one at a time, and remove them with a fork, letting excess chocolate drip off.  Using a fork, immediately roll the truffles in cocoa powder, coating them completely. Allow to cool and then enjoy or store in a cool dry place for up to two weeks.
Armagnac Truffles
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
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