Every now and again we want to buy a special gift for a loved one, or for ourselves. Maybe it is a birthday, Mother's Day or just a pick-me-up day. What is more decadent than a box of champagne chocolate truffles? They do not need to break the bank with nearly all chocolate retailers selling them, in milk, dark and white chocolate.
It is possible to add this to your weekly shop at Tesco where a box of 140g will cost about seven quid. The box contains white and dark chocolate with a champagne centre. Delicious!! Even a trip to Harrods will not necessitate selling a kidney as a 125 g box will set you back about fourteen pounds. These are comprised of a ganache, with a dusting of icing sugar. My mouth is watering just thinking about it.
Some of you may have a much bigger allowance, or it is for an extra special celebration, then Fortnum and Mason's is the only place to go. A store which has been trading since 1707, and the unlikely inventor of the great culinary thing that is a scotch egg! They offer a combination of a bottle of Fortnum Champers and two (yes two) boxes of truffly goodness for the sum of sixty pounds. Maybe the person who you give this to will let you have some.
Some people don't like buying gifts and prefer home-made. For people who are domestic goddesses attempting to make champagne truffles is not beyond the realms of possibility. They are a bit fiddly but the result of fifty little truffle balls will be worth the effort.
For the truffles you will need 250 g of dark and 200 g of milk chocolate, 100 ml double cream, 65 g butter, 500 g icing sugar (I didn't say they were low calorie!), and 100 ml of pink champagne and 4 tsp of brandy. For the dip a further 750 g of dark chocolate is required.
For dipping melt the dark chocolate (750 g) in a metal bowl balanced over a little water, boiling in a pan. Don't allow it to burn or water to splash into the bowl. Do this section of the recipe near the end.
For the main sweet put the chopped milk and dark chocolate in a bowl. Meanwhile boil the cream and butter in a saucepan. There pour this mixture over the chocolate. Let it rest for half a minute, add the champagne and brandy and mix to a ganache (just like the Harrod's truffles).
This mixture has to cool, and it is best to spread it evenly over a baking tray and leave it for a few minutes. When it has cooled to a consistency where it can be piped pop it into an icing bag. Then pipe some blobs of about 2.5 centimetres onto another baking tray. Then they need to sit in the fridge until they are stiff, and you can roll them into balls. Then back in the fridge.
Now prepare for the messy but fun bit. Each ball needs to be dipped in the melted chocolate and then into powdered sugar. Leave them in the sugar until firm. Now have a taste (only one or two) and then pack ready to give to your loved one.
It is possible to add this to your weekly shop at Tesco where a box of 140g will cost about seven quid. The box contains white and dark chocolate with a champagne centre. Delicious!! Even a trip to Harrods will not necessitate selling a kidney as a 125 g box will set you back about fourteen pounds. These are comprised of a ganache, with a dusting of icing sugar. My mouth is watering just thinking about it.
Some of you may have a much bigger allowance, or it is for an extra special celebration, then Fortnum and Mason's is the only place to go. A store which has been trading since 1707, and the unlikely inventor of the great culinary thing that is a scotch egg! They offer a combination of a bottle of Fortnum Champers and two (yes two) boxes of truffly goodness for the sum of sixty pounds. Maybe the person who you give this to will let you have some.
Some people don't like buying gifts and prefer home-made. For people who are domestic goddesses attempting to make champagne truffles is not beyond the realms of possibility. They are a bit fiddly but the result of fifty little truffle balls will be worth the effort.
For the truffles you will need 250 g of dark and 200 g of milk chocolate, 100 ml double cream, 65 g butter, 500 g icing sugar (I didn't say they were low calorie!), and 100 ml of pink champagne and 4 tsp of brandy. For the dip a further 750 g of dark chocolate is required.
For dipping melt the dark chocolate (750 g) in a metal bowl balanced over a little water, boiling in a pan. Don't allow it to burn or water to splash into the bowl. Do this section of the recipe near the end.
For the main sweet put the chopped milk and dark chocolate in a bowl. Meanwhile boil the cream and butter in a saucepan. There pour this mixture over the chocolate. Let it rest for half a minute, add the champagne and brandy and mix to a ganache (just like the Harrod's truffles).
This mixture has to cool, and it is best to spread it evenly over a baking tray and leave it for a few minutes. When it has cooled to a consistency where it can be piped pop it into an icing bag. Then pipe some blobs of about 2.5 centimetres onto another baking tray. Then they need to sit in the fridge until they are stiff, and you can roll them into balls. Then back in the fridge.
Now prepare for the messy but fun bit. Each ball needs to be dipped in the melted chocolate and then into powdered sugar. Leave them in the sugar until firm. Now have a taste (only one or two) and then pack ready to give to your loved one.
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You can visit www.teuscherfifthavenue.com for more helpful information about The Ultimate Champagne Chocolate Truffles.
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