Chocolate Armagnac Truffles Recipes

CHOCOLATE ARMAGNAC TRUFFLES

Steps:

• Chop chocolate, and place in a bowl. Bring cream to a boil in a small, heavy saucepan; pour over chocolate. Let stand for 5 minutes; stir until smooth. Stir in liqueur. Refrigerate until firm, at least 3 hours or overnight.
• Scoop up 1/2 teaspoon of chilled chocolate, and quickly roll into a ball. Continue until mixture is used up. Roll each truffle in cocoa to coat. Chill until firm.

CHOCOLATE TRUFFLES WITH ARMAGNAC

Steps:

• 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.

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

CHOCOLATE TRUFFLES

Steps:

• In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.