Sweeth Tooth

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Champagne Truffles

Our secret recipe has been often imitated, but never equalled others.

Makes : 7 dozen

Time required : 2hours

 

Ingredients :

100gm fresh cream, 150ml champagne 250gm icing sugar, 300gm melted Dark Chocolate centres 500gm Dark Chocolate for dipping.

 

Method:

Boil 100gm fresh cream . Cool completely. Mix with melted 300gm Dark Chocolate. Stir Will. Add  150ml champagne. Cool in refrigerator. Divide the mixture into small portions and roll into balls. Arrange on a trey. Cool again for 10mins. Dip each ball in a melted and tempered Dark Chocolate and then roll each ball in a pan of icing sugar until each ball is well covered.  Once all truffles are ready, store,  cool and dry. Serve with coffee.

In the truffle mixture we can also orange essence/liquor to make orange truffles. Hand rolled truffles can be rolled a part of Drinking Chocolate Powder or even on a wire rack for an uneven texture.