Boozy Prune and Armagnac Truffles
Indulge this Christmas with handmade Armagnac-soaked prunes, perfect for gifting. Marinate for weeks for even better flavour!
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Cooking tools:
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Immersion blender
- Whisk
- Baking sheet
- Parchment paper
- Measuring spoon
- Fork
- Fine-mesh sieve
- Airtight container
- Spoon
- Measuring cup
- Kitchen scale
- Stove
- Refrigerator
- Pan
Ingredients
- 150g origin 65-70% dark chocolate, chopped
- 200ml fresh whipping cream
- 2 tsp light muscovado sugar
- 80g agen prunes, pitted
- 6 tbsp Armagnac to soak
- 1-2 tsp Armagnac to taste
- 200g of the same dark chocolate (if you want to dip the truffles)
- Golden caster sugar, cocoa powder or icing sugar to finish
- 2-3 baking trays lined with baking parchment
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