Armagnac ganache truffles
Item 1 of 1
- Petit four
- Makes 50
- 1 hour 30 minutes
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.
First published in 2015
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Ingredients
Metric
Imperial
Armagnac ganache truffles
- 250g of dark chocolate
- 125ml of double cream
- 50ml of Armagnac
- 125g of unsalted butter, softened
- 25g of cocoa powder
SAVE RECIPE
Method
1
Break the chocolate into small pieces and melt in a bowl over a pan of simmering water
- 250g 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
- 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
- 25g of cocoa powder
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