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
- 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.
- Beat in softened butter and cool to set.
- Beat with an electric mixer, using the paddle attachment if available, on medium
speed until light. Beat in Cognac.
- Pipe out small truffles onto parchment or wax paper
with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set.
- 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.
This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.