Prune Armagnac Truffles

• 1 cup unsulfured pitted prunes, coarsely chopped
• 2 tablespoons Armagnac or other brandy
• 1/4 cup heavy cream
• 1/2 cup plus 3 tablespoons light agave nectar
• 3 tablespoons unsalted butter
• 1/4 teaspoon freshly grated nutmeg
• 6 ounces unsweetened chocolate, chopped
• 1 tablespoon vanilla extract
• 1 1/2 cups toasted walnuts, finely chopped

1. Line a baking sheet with parchment paper or waxed paper.
2. In a small bowl, combine the prunes with the Armagnac and set aside to steep.
3. In a saucepan, bring the cream, agave nectar, butter, and nutmeg to a boil.
4. Remove from the heat and stir in the chocolate and vanilla extract.
5. Whisk until completely melted and smooth.
6. Stir in the prunes and Armagnac.
7. Freeze the mixture for 20 minutes, or refrigerate for 1 hour, until firm enough to mound onto a spoon.
8. Take a heaping tablespoon of the mixture and roll it into a ball with the palms of your hands, then roll it in the walnuts to coat.
9. Place on the prepared baking sheet and chill to firm.
10. Remove the truffles from the refrigerator 10 to 15 minutes prior to serving.
11. Store them in the refrigerator in an airtight container for up to 2 weeks.

unsulfured pitted prunes, brandy, heavy cream, nectar, unsalted butter, freshly grated nutmeg, chocolate, vanilla, walnuts

Taken from www.epicurious.com/recipes/food/views/prune-armagnac-truffles-379396 (may not work)