Boozy Bitter Chocolate Truffles

What fun is bitterness without booze? There you have it. I’ll make chocolate truffles, dark and bitter chocolate truffles, and I’ll make it boozy. Rum perhaps. No, Armagnac, better yet, Armagnac with some prunes soaked in it. 

Boozy Bitter Chocolate Truffles

recipe adapted from La Maison du Chocolat

Ingredients:

  • 8oz very dark, very bitter chocolate. I used Valrhona Extra-Amer.
  • 1/2 cup heavy cream
  • 1/8 to 1/4 cup Armagnac, or Rum, as you please
  • almost 1 cup of unsweetened cocoa powder
  • (optional: 6oz of chocolate to coat)

Directions:

  1. Chop up the 8oz chocolate into very small pieces, place the chopped chocolates in a medium glass bowl. In a small pan, bring the cream to a boil, then remove from heat immediately and pour the hot cream over the chocolate bits. Let stand a couple of minutes to melt.
  2. Stir the chocolate and cream until well incorporated. Add the Armagnac or whatever booze you’re using, mix well to completely incorporate the booze into the chocolate. Let stand outside the fridge until cool down completely.
  3. Put the cocoa powder in a medium bowl. Using a tablespoon measure, scoop up slightly less than the tablespoon of chocolate and gently roll it into a ball. You might need to press the chocolate a bit together before rolling.
  4. Place it on a parchment-lined cookie sheet. Repeat the rolling until you’re done with the ganache batter, you should have 30-40 little chocolate balls on the cookie sheet. You can toss these balls in the bowl with cocoa to coat, or you can first dip them into melted chocolate to form a thin crust before coating with cocoa.
  5. Put another medium bowl over a pot of simmering water, add the optional 6oz of chopped chocolate, stir until just melted. Remove from heat immediately. 
  6. Dip the chocolate balls into the melted chocolate, do this with 3-4 ganache balls at a time, remove them and place them back on the cookie sheet.
  7. Remove the chocolate balls from the melted chocolate and put them immediately into the bowl of cocoa.
  8. Toss until they are well coated and place them back on the cookie sheet to dry. Store them in an airtight container if you want to keep them for a while.

Boozy Bitter Chocolate Truffles


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