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Armagnac ganache truffles

Armagnac ganache truffles

PT1H30M

1
Break the chocolate into small pieces and melt in a bowl over a pan of simmering water
  • 500g of dark chocolate
2
Pour the cream into a different pan and bring gently to the boil. Whisk the cream into the chocolate until evenly mixed, then whisk in the Armagnac and the butter
  • 250ml of double cream
  • 100ml of Armagnac
  • 250g of unsalted butter, softened
3
Place the mixture in the fridge to firm up for about 1 hour
4
Roll the mix into balls 1-2cm in diameter and dust in cocoa powder. Store the petit fours in the fridge until ready to serve
  • 50g of cocoa powder

Ingredients

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Armagnac ganache truffles

 
 

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