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Armagnac ganache truffles

PT1H30M

Ingredients

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Armagnac ganache truffles

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Method

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1
Break the chocolate into small pieces and melt in a bowl over a pan of simmering water
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
  • 125ml of double cream
  • 50ml of Armagnac
  • 125g of unsalted butter, softened
3
Place the mixture in the fridge to firm up for about 1 hour
4
Roll the mixture into balls (each weighing approximately 10g) and dust in cocoa powder. Store the petit fours in the fridge until ready to serve
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Armagnac ganache truffles

 
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