Ingredients for Truffes Au Paprika Deviled Chocolate Truffles
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How to Make Truffes Au Paprika Deviled Chocolate Truffles
- In a small bowl, warm 1 tablespoon of armagnac and soak 1 cup pitted and roughly chopped prunes until softened (approximately 30 minutes).
- Melt 12 ounces of high-quality dark chocolate (minimum 70% cacao) in a double boiler or microwave in 30-second intervals, stirring until smooth.
- In a separate saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Remove from heat and immediately pour into the melted chocolate, whisking constantly until completely combined and smooth.
- Allow the chocolate mixture to cool to room temperature, stirring occasionally.
- Finely chop the softened prunes. Add the prunes and any remaining armagnac from the soaking liquid to the cooled chocolate mixture. Stir gently to combine.
- Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to roll into balls.
- In a shallow dish, whisk together 1/4 cup unsweetened cocoa powder and 1 teaspoon smoked paprika.
- Using a small spoon or melon baller, roll the chocolate mixture into 1-inch balls. Roll each truffle in the cocoa-paprika mixture until fully coated.
- Place the truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set completely before serving. Store in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
145g
Fat
924g
Carbs
53g
