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Chocolate and Champagne Truffles
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.
