1. Warm the Armagnac and soak the pitted and roughly chopped prunes in the brandy until they are soft. 2. Melt the chocolate. 3. Bring the cream just to a boil and take off heat and mix into the melted chocolate. 4. Allow to cool. 5. Finely chop the prunes and add the prunes and any unabsorbed brandy into the cooled chocolate mixture. 6. Chill until firm but not hard. 7. Mix the cocoa powder and paprika on a flat plate. 8. Roll the chocolate mixture into small balls and roll each ball in the cocoa/paprika mixture. 9. Store in a cool place. 10. Note: the yield depends upon the size of truffle you prefer. ---------------------------------------------------------------------------
Nutrition
Ingredients
