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Easy Champagne Chocolate Truffles

from Kate Simon's Tiny Bubbles: Fizzy Cocktails for Every Occasion
Easy Champagne Chocolate Truffles

2 ounces unsweetened chocolate, broken into pieces
1/2 tablespoon heavy whipping cream
1 tablespoon butter, grated
2 1/2 tablespoons confectioners' sugar, plus more to taste
2 drops orange oil
1/4 teaspoon vanilla extract
1 tablespoon Champagne brut or sparkling wine brut
1/4 cup unsweetened cocoa powder or unsweetened chocolate shavings

This and many other wonderful
recipes may be found
in Kate Simon's Tiny Bubbles
from Chronicle Books


These rich, creamy chocolate treats look and taste impressive, but they're about as easy as whipping up a batch of cookies.

In a double boiler or metal bowl set on top of a pot of simmering water, melt the chocolate pieces, cream, and butter over medium heat, stirring constantly. When melted, add powdered sugar, orange oil, vanilla, and Champagne, continuing to stir until smooth and thick. Remove from heat and let the chocolate mixture cool for 10 minutes. Cover and refrigerate for another 15 minutes, or until firm enough to roll into balls. Remove from the refrigerator and use your hands to roll the chocolate into to half-tablespoon balls. Roll the balls in the cocoa to cover, and place on a parchment paper-lined plate or baking sheet. Let soften at room temperature for at least 20 minutes before serving. Note: For even faster, easier truffles without the round shape or the coating of cocoa, press the warm chocolate mixture into a silicone ice cube tray, or a plastic ice cube tray with its cups lined with parchment paper squares. Cover and refrigerate for about 30 minutes, or until firm. Warm at room temperature for at least 30 minutes before serving.

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