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
- Finely chop 17 ounces of the bittersweet chocolate. Place the chopped chocolate and corn syrup in a large bowl and set aside.
- 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).
- Once cooled, place the chocolate mixture in the refrigerator, stirring occasionally until it is the consistency of pudding (about 20 minutes).
- 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
- 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.
- 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.