Armagnac truffle stars

Name: Armagnac truffle stars
Cook time: 50 min
Total time: 50 min
Yield: 56
Ingredients: 150 g Soft Plums; 90 ml Armagnac; 150 g Whipped cream; 100 g Dark chocolate; 100 g Marzipan raw mass; 1 Layer of stars, half-shells, dark chocolate (56 pieces/ 3 g each); 25-30 g white couverture; 1 One piping bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 56

150 g Soft Plums
90 ml Armagnac
150 g Whipped cream
100 g Dark chocolate
100 g Marzipan raw mass
1 Layer of stars, half-shells, dark chocolate (56 pieces/ 3 g each)
25-30 g white couverture
1 One piping bag

Directions

1
Bring the plums and Armagnac to the boil in a saucepan, turn off the heat and allow to cool in the saucepan, also covered. Roughly chop the chocolate. Heat the cream, remove from the heat and melt the chocolate in it while stirring. Let the chocolate cream (canache) cool down for about 1 hour, stirring twice in between. Puree plums and mix with the marzipan paste. Pour the mixture into a piping bag with a medium sized nozzle and fill the stars about halfway with it. Let it dry a little.
2
Chop the white couverture and melt it on a warm water bath. Pour cold but still liquid chocolate cream into a small measuring cup with "pouring spout". Fill the stars with it to the brim. Put the white chocolate coating in a piping bag, cut off a small corner and spray the surface of the stars either with a small jagged line or about 6 dots in a circle. Draw a serrated line in the middle with a wooden skewer and draw the dots once in a circle. Put the chocolates in a cool place for about 2 hours. Keep in a cool and dry place for about 14 days.