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| Chocolate Armagnac Truffles |
| 12 ounces good-quality semisweet chocolate, such as Lindt or Ghirardelli |
| 2 tablespoons Armagnac (brandy or orange liqueur may be substituted) |
| 1/2 cup Dutch-process unsweetened cocoa, sifted |
| 1. Chop chocolate, and place in a bowl. Bring cream to a boil in a small, heavy saucepan; pour |
| over chocolate. Let stand for 5 minutes; stir until smooth. Stir in liqueur. Refrigerate until firm, at |
| least 3 hours or overnight. |
| 2. Scoop up 1/2 teaspoon of chilled chocolate, and quickly roll into a ball. Continue until mixture |
| is used up. Roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the |
| refrigerator for up to 2 weeks. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated