Armagnac truffle with plum

Name: Armagnac truffle with plum
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 56
Ingredients: 150 g semi-soft dried plums; 9 TABLESPOONS Armagnac or Cognac; 150 g Whipped cream; 100 g Dark chocolate; 100 g Marzipan raw mass; 25-30 g white couverture; 7-10 Tbsp Silver beads; 1 zipper bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 56

150 g semi-soft dried plums
9 TABLESPOONS Armagnac or Cognac
150 g Whipped cream
100 g Dark chocolate
100 g Marzipan raw mass
25-30 g white couverture
7-10 Tbsp Silver beads
1 zipper bag

Directions

1
Bring the plums and Armagnac to the boil covered. Remove from heat, cover and allow to cool. Bring cream to the boil, remove from heat. Break chocolate into pieces and melt in the cream while stirring. Let it cool down, stir several times in between
2
Puree the plums with the Armagnac. Coarsely grate the marzipan and stir together with the puree until creamy. Pour into a piping bag (medium sized perforated spout). Fill half of the stars with it. Leave to dry for about 15 minutes.
3
Fill the stars with the cold, but still liquid chocolate cream to the brim (best done with a small measuring cup). Chop the white chocolate coating and melt in a hot water bath. Fill into the plastic bag, cut off 1 small corner. Decorate stars with it and silver beads. Cool for at least 2 hours