"This recipe is great because the flavor of the ganache can be changed in so many ways that you're certain to find a favorite. Instead of Armagnac (brandy), you can use rum (Meyer's or Malibu), Grand Marnier (orange-flavored liqueur), cognac, or Calvados (a dry apple brandy). If you use Armagnac, you can add some very finely chopped prune pieces to the ganache. If you use Grand Marnier, you might try adding very finely chopped orange pieces. One further option for making the perfect truffle: roll the ganache in melted chocolate, let it set, then coat it again for a very slight double crust."
From Simply Sensational Desserts by Francois Payard.
- Bittersweet Chocolate - 1⅛ lb
- Bittersweet Chocolate - 9 oz
- Corn Syrup - 1¾ oz
- Heavy Cream - 1 lb
- Armagnac - 1¾ oz
- Cocoa Powder - 5¼ oz
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