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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Champagne Truffles

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of