Champagne Truffles

Name: Champagne Truffles
Yield: Makes 40 truffles
Ingredients: Flavourless oil, for greasing; 100 ml crème fraîche; 200 g good quality dark chocolate (or 100 g dark and 100 g milk), broken into pieces; 500 g good quality milk or dark chocolate, tempered, for dipping; Freeze-dried raspberries blitzed and then mixed with icing sugar; 90 ml Champagne or Prosecco; 1 tbsp brandy or vodka (I use homemade damson vodka); 1 kg icing sugar, for dusting; 1 tsp honey

Preparation info

Makes
40
truffles

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

Universally popular, these are romantic and luxurious, and surprisingly easy to make. Personally I would not waste my Krug on this, but that is up to you, of course! Most chocolatiers use Marc de Champagne, as it has a more intense flavour.

Ingredients

200 g good quality dark chocolate (or 100 g dark and 100 g

Chocolate
Vegetarian
Gluten-free

Method

Melt the chocolate for the truffles in a bowl over a bain-marie. Set aside.

Place the champagne and brandy or vodka in a small heavy-based saucepan, add the honey, and gently heat until it is almost boiling. Stir about a third of the booze into the melted chocolate with a rubber spatula. As the mixture starts to thicken, stir the next third into the mixture and by the addition of the fi