Armagnac ganache truffles

by Martin Wishart
Return to Recipe
Print
Makes50
1 hour 30 minutes

Ingredients

Armagnac ganache truffles

  • 250g of dark chocolate
  • 125ml of double cream
  • 50ml of Armagnac
  • 125g of unsalted butter, softened
  • 25g of cocoa powder

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