• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Champagne Truffles

  • Recipe Submitted by on

Category: Candy

 Ingredients List

  • -------------------------------CENTER MIXTURE-------------------------------
  • 8 oz Cream
  • 1 lb Bittersweet chocolate
  • 1 oz Butter
  • 1 oz Cognac

 Directions

ENROBING
1 lb Bittersweet chocolate
1 lb Cocoa

It is important to use an excellent quality chocolate when making truffles
since it is the primary ingredient. Valhrona is my first choice and
Callebaut is my second.

BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to
stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool
to set. Beat with an electric mixer (using a paddle attachment if
available) on medium speed until light. Beat in Cognac. Pipe out small
truffles on parchment or waxed paper with a pastry bag fitted with a
1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa
into a deep pan. Dip the truffles in the melted chocolate and then deposit
them in the cocoa, shaking the pan to cover them. After the covering sets,
shake the truffles in a strainer to remove the excess cocoa.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?