Champagne truffles are a great sweet, creamy little treat that can be made at home easily with just a few ingredients and a bit of patients. They are delicate enough to serve at an event or party or simply make them to indulge in yourself with family and friends when you are in the mood for a little treat. They can also be offered as great little gifts for Christmas or any special occasion.
Before you begin baking, to save on time and frustration, make sure you have all of the ingredients you will need. Butter or margarine, powdered sugar, fine quality cocoa powder, sweetened milk, vanilla and champagne, decorative mini paper cups. Usually most of the items on the list can be found at a grocery store or sometimes even a convenience store but, the liquor will probably only be found at a liquor store.
When you are ready, put a pot over the stove melt 3/4 cup of butter or margarine slowly. Butter and margarine have a tendency to burn easily so make sure to watch it carefully as it melts. Once melted, add about three quarters of a cup of fine cocoa powder and stir to blend in. Then add the entire can of sweetened milk, again maker sure you stir until it is well blended and becomes smooth.
When the ingredients appear thick and smooth, remove the pan from the stove's burner and add in one teaspoon of the vanilla extract. Once incorporated, pour the entire batter in a mixing bowl and give it some time to cool. Once the batter has cooled off to room temperature, you can then continue on to the next step.
Three tablespoons of champagne should now be added to the batter and mixed until it has been blended in. Once smooth, cover the bowl and leave it in the fridge for between four and five hours to allow the batter to set.
When ready, carefully roll the batter into small bite size balls. After you have finished shaping your chocolate treats, roll each individual piece around in a small quantity of either powdered sugar or cocoa powder, then if desired, place each individual piece into a mini candy wrapper to give it an even fancier presentation.
After each piece of candy has been coated with your preferred topping and put in mini candy wrappers, place them back in the refrigerator and allow them to set again for approximately another hour or two. Remove them from the refrigerator approximately one hour before you are planning on serving them so they will have the opportunity to soften to room temperature.
If you have leftover champagne truffles, they can be stored either in a cool room or in the fridge in an food storage container. If you would like to keep them for a long period of time, just wrap each chocolate in a piece of wax paper or plastic wrap and place them into the food storage container and place them into a freezer for up to one year.
Before you begin baking, to save on time and frustration, make sure you have all of the ingredients you will need. Butter or margarine, powdered sugar, fine quality cocoa powder, sweetened milk, vanilla and champagne, decorative mini paper cups. Usually most of the items on the list can be found at a grocery store or sometimes even a convenience store but, the liquor will probably only be found at a liquor store.
When you are ready, put a pot over the stove melt 3/4 cup of butter or margarine slowly. Butter and margarine have a tendency to burn easily so make sure to watch it carefully as it melts. Once melted, add about three quarters of a cup of fine cocoa powder and stir to blend in. Then add the entire can of sweetened milk, again maker sure you stir until it is well blended and becomes smooth.
When the ingredients appear thick and smooth, remove the pan from the stove's burner and add in one teaspoon of the vanilla extract. Once incorporated, pour the entire batter in a mixing bowl and give it some time to cool. Once the batter has cooled off to room temperature, you can then continue on to the next step.
Three tablespoons of champagne should now be added to the batter and mixed until it has been blended in. Once smooth, cover the bowl and leave it in the fridge for between four and five hours to allow the batter to set.
When ready, carefully roll the batter into small bite size balls. After you have finished shaping your chocolate treats, roll each individual piece around in a small quantity of either powdered sugar or cocoa powder, then if desired, place each individual piece into a mini candy wrapper to give it an even fancier presentation.
After each piece of candy has been coated with your preferred topping and put in mini candy wrappers, place them back in the refrigerator and allow them to set again for approximately another hour or two. Remove them from the refrigerator approximately one hour before you are planning on serving them so they will have the opportunity to soften to room temperature.
If you have leftover champagne truffles, they can be stored either in a cool room or in the fridge in an food storage container. If you would like to keep them for a long period of time, just wrap each chocolate in a piece of wax paper or plastic wrap and place them into the food storage container and place them into a freezer for up to one year.
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