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This Armagnac truffle recipe from Martin Wishart makes, bitter, smooth, and very adult chocolates that are not too sweet and have a delicate brandy flavour from the French Armagnac.
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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
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Armagnac ganache truffles
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