Truffes Au Paprika (Deviled Chocolate Truffles)

1. 1

   Warm the Armagnac and soak the pitted and roughly chopped prunes in the brandy until they are soft.

2. 2

   Melt the chocolate.

3. 3

   Bring the cream just to a boil and take off heat and mix into the melted chocolate.

4. 4

   Allow to cool.

5. 5

   Finely chop the prunes and add the prunes and any unabsorbed brandy into the cooled chocolate mixture.

6. 6

   Chill until firm but not hard.

7. 7

   Mix the cocoa powder and paprika on a flat plate.

8. 8

   Roll the chocolate mixture into small balls and roll each ball in the cocoa/paprika mixture.

9. 9

   Store in a cool place.

10. 10

    Note: the yield depends upon the size of truffle you prefer.

* Per serving · 4 servings · Values may vary.

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