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Champagne Truffles
Date: July 31, 2017
  • ¾ cup (6 ounces) heavy cream
  • 8 ounces semi-sweet or bittersweet chocolate
  • 3 tablespoons champagne or other sparkling wine
  • Dutch process cocoa powder sufficient for rolling
  • 8 ounces high quality dipping (compound) chocolate
  • --Finishing Ingredients--
  • Luster Dust, coconut, chocolate jimmies, etc.
Preparation Steps:
  1. Bring cream to a simmer in a large, heavy bottomed saucepan.
  2. Remove from the heat and pour 8 ounces of chopped chocolate into the cream. Let this sit for a minute or two as the cream melts the chocolate.
  3. Whisk slowly until smooth as you do not want to beat air into the chocolate and cream mixture.
  4. Stir in the champagne or other sparkling wine.
  5. Pour into a shallow dish and refrigerate until firm, at least 2 hours or up to overnight.
  6. With a melon baller or teaspoon, make small, irregular balls of the ganache.
  7. Once portioned, coat your hands with cocoa powder to prevent sticking and gently roll the balls between your palms to produce round shapes. These don’t need to be perfect; round-ish is fine.
  8. Place on a baking sheet and refrigerate until firm or freeze for 30 minutes to an hour.
  9. Temper the second amount of chocolate (or melt the compound chocolate). Let cool to about 78°F.
  10. Put a smear of the melted chocolate in your gloved hand and gently roll a truffle around to coat completely. For a thicker coating, you can repeat this step once the first coating cools.
  11. Finish by rolling in either toasted ground nuts, coconut or jimmies
  12. If you want to decorate with luster dust, dip the truffles in the chocolate and let excess drip off. Refrigerate until firm and dry. Use a dry paintbrush to add some luster dust for a bit of sparkle.
  13. Store truffles in the refrigerator, and serve at room temperature. They will keep for up to a week, but they’ll be best within the first 2-3 days

***Notes about dipping chcolate - Use compound chocolate if you do not want to temper.  If you want to temper the chocolate, use high quality couverture/chocolate, which should contain a higher percentage of cocoa butter (32-39%).

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