Print Recipe

Champagne Truffles

It is important to use a very high quality chocolate when making truffles. Callebaut and Valhrona chocolate are two good choices.

Ingredients

Center Mixture

  • 8 ounces cream
  • 1 pound bittersweet chocolate
  • 1 ounce butter
  • 1 ounce Cognac

Enrobing

  • 1 pound bittersweet chocolate
  • 1 pound cocoa

Instructions

  1. Center Mixture: Bring the cream to a boil; pour it over the cut chocolate. Allow to stand for 1 to 2 minutes, then stir until very smooth.
  2. Beat in softened butter and cool to set.
  3. Beat with an electric mixer, using the paddle attachment if available, on medium speed until light. Beat in Cognac.
  4. Pipe out small truffles onto parchment or wax paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set.
  5. Enrobing: Melt chocolate. Sift the cocoa into a deep pan. Dip the truffles into the melted chocolate and then set them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove excess cocoa.

Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.