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you are here: Recipes | Chocolate and Champagne Truffles

Chocolate and Champagne Truffles

Chocolate truffle recipe

Chocolate and Champagne Truffles
Recipe courtesy of Le Chocolatier

Ingredients
1/2 cup heavy cream
250g good quality semisweet chocolate coarsely chopped
1/4 cup plus 1 Tablespoon of your favorite bubbly
Icing sugar or coco powder for rolling


Directions
Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the bubbly. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.

Using your freshly cleaned and dried hands roll bite-sized balls (about 2.5 cm in diameter). Roll each ball in icing sugar, and transfer to rimmed tray lined with greese-proof paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.

Watch Jo-Ann demonstrate the recipe below:




Le Chocolatier
T: 021 876 2233
E: info@capepharm.com

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