• 26 ounces bittersweet chocolate
• 2½ tablespoons light corn syrup
• 2 cups heavy cream
• 3½ tablespoons Armagnac
• 1½ 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 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 reaches pudding consistency (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 onto the baking sheet. Once complete, chill in the refrigerator 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 cocoa powder in a shallow dish. Using your palms, roll the chocolate mounds into balls one at a time, dip into the melted chocolate coating it completely. Then remove it with a fork, letting excess chocolate drip off and immediately roll in cocoa powder, coating it completely. Place truffle on a baking sheet and allow to cool. Repeat process until all mounds are rolled.
Allow to cool and then enjoy or store in a cool dry place for up to two weeks.
Makes 30 truffles