Le Cordon Bleu Logo

Armagnac Truffles Recipe


Cream                                                                              100g

Armagnac                                                                       10g

Cocoa powder                                                               100g

For the coating: dark chocolate                                 200g

For the ganache: dark chocolate (53% cacao)         140g


         Making the Ganache

  1. Heat 100g of cream in a saucepan.
  2. Place the milk chocolate in a mixing bowl, and gradually add the heated cream.
  3. Mix together using a rubber spatula until smooth.
  4. Add 10g of Armagnac to the ganache. Mix well.
  5. Set aside the mixture until slightly firm.
  6. Once firm enough, place the mixture into a piping bag with a 12mm nozzle.
  7. Pipe equal portions of the mixture onto a baking tray. Place in the refrigerator to set.

    Tempering the dark chocolate
  8. Heat and melt ⅔ of the dark chocolate in a double-boiler.
  9. Use a digital thermometer to see that the temperature of the melted chocolate reaches 50°C. Remove from the heat and set aside.
  10. Add the remaining ⅓ of the dark chocolate into the melted chocolate, and stir until the temperature reads 29°C. Mix well.
  11. Reheat the dark chocolate mixture until it reaches 31°C, using the same double-boiler technique previously indicated.
  12. Once the ganache mixture is set, take out from the refrigerator and coat with the tempered dark chocolate.
  13. Roll each one over cocoa powder.