Champagne Chocolate Truffles Recipe

Champagne Chocolate Truffles Recipe Instructions

• 14 oz. white chocolate, chopped
• 1/2 cup heavy cream
• 2 oz. butter, softened to room temperature
• 1/2 cup champagne reduced to ¼ cup
• 1/3 cup icing or powdered sugar + more for your hands
• 1 lb. bittersweet baking chocolate 60 %, melted and at room temperature
• 2 oz. grated bittersweet chocolate

1. Put the cream in a pan over a medium heat until it is hot but not boiling, and add the butter.
2. Place the chopped white chocolate in a medium heat-safe bowl.
3. Pour the heavy cream into a small saucepan and heat it just until hot but not boiling.
4. Pour the hot cream and the butter over the chopped chocolate.
5. Let it stand for one minute, then whisk adding the champagne and icing sugar.
6. Pour into a bowl, and refrigerate until it is firm enough to scoop.
7. Once firm, use a tiny scoop or a teaspoon to form small balls. Dust your hands with powdered sugar, and roll the balls between your hands to get them perfectly round.
8. Keep the Champagne Truffles in a tray in the refrigerator.
9. Melt the dark chocolate in a bowl over hot water ( the water should no touch the bowl). Once melted mix it and wait 3 o 4 minutes.
10. Put each truffle on a fork. Sink it into the chocolate, cover it completely, let the excess of chocolate fall into the bowl and put the truffle on a tray covered with parchment.
11. Dust with grated chocolate and serve or refrigerate.