Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
    • Shop by Collection
      • Shop Icon Collection
      • Shop Artisan Collection
      • Shop Reserve Collection
      • Shop Classic Collection
    • Shop Port
    • Shop Large Formats
    • Wine Club Exclusives
    • Tasting Notes
    • Pairing Recipes
    • Purchase Gift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
      • Recipes
    • Carry-out Pairings
    • Estate Pairings
      • Seasonal Menu
      • Reservations
    • Tasting Flights
      • Reservations
    • Virtual Wine Tastings
      • Wine Socials
      • Private Tastings
  • Club
    • Memberships
      • Collectors Club
      • Premier Club
      • Signature Club
    • Member Dashboard
    • Shipment Schedules
    • Wine Club Exclusives
    • Wine Club Support
      • Frequently Asked Questions
  • Events
    • Upcoming Events
    • Off Premise Events
    • Private Events
    • Virtual Tour
    • Weddings
  • About
    • Our Story
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Meet the Team
    • Our Vineyards
    • Sustainability
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Career Opportunities
    • Contact
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

PrevPreviousLamb Sausage With Pommes Purée and Roasted Mirepoix (IA)
NextAsian Beef StewNext

Share This Page

Share on facebook
Share on twitter
Instagram
Share on email
  • News
  • Trade
  • Accolades
  • Distribution
  • Careers
  • Contact
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Thursday – Monday | 10 AM – 5 PM | Click Here For Holiday Hours
© 2021 St. Francis Winery & Vineyards. All Rights Reserved. Terms of use and Privacy Policy

Wine Experiences Currently Unavailable

For the well being of everyone and in accordance with the California Department of Public Health’s Stay-Home Order, all wine experiences will be temporarily closed through January 9, 2021. 

Schedule Curbside Pickup
(707) 833-0242

Shop Online
Thank you for all of your support this year.
Have a safe and Happy Holiday!