Pink Champagne Truffles

By Texaschef11

Ingredients

• To decorate:
• 225 g good quality milk chocolate
• 15 g butter
• 100 ml double or whipping cream
• Small pinch of salt (I use Maldon)
• 60 ml pink Champagne
• 200 g good quality white chocolate or cocoa powder
• Pink food colouring (optional)
• Edible glitter or lustre dust (optional)

Preparation

Step 1

Put the cream into a pan and gently heat until just before it boils.

While the cream is heating up, very finely chop the chocolate (or you can grate it if you prefer) and put into a medium sized bowl. Add the butter to the cream and stir until it melts then pour the hot cream over the chocolate stirring as you do. Continue to stir the mixture until all of the chocolate has melted and it's silky smooth. Add the salt and Champagne and stir well then pop into the fridge for 2 hours to set (or overnight if you prefer).

Line a baking tray with greaseproof paper (or you can use wax paper). Once the truffle mix is firm use either a very small ice cream scoop, a melon baller or a teaspoon and scoop out small balls. Roll quickly between your hand to get a smooth ball then place onto the baking tray. Repeat until you have used all of the mix then return to the fridge for 20 minutes.

If using, melt the white chocolate and put it into a small bowl (I normally just do it in the microwave – for 20 seconds at a time and stirring well in between, but you could always put it in a small bowl over a pan of barely simmering water if you prefer). Line a second baking tray with parchment then start dipping the truffles into the white chocolate making sure they are evenly coated. Carefully place onto the second baking tray and let set – repeat with all of the truffles.

If you like you can leave the truffles as they are but I like to sprinkle mine with some edible glitter for a final sparkling touch and with the left over white chocolate add a little pink food colouring then drizzle a little over some of the truffles.

If you would rather just dust the truffles with cocoa powder sift some cocoa onto a plate then roll the truffles in them.

Once all of the truffles are coated in the white chocolate (or cocoa) and decorated as you like, keep them chilled until you are ready to serve. Decadent, delicious and definitely Oscar-worthy!