CHAMPAGNE CHOCOLATE TRUFFLES

Category: Truffles, bonbons and candies
Preparation time: 20 minutes
Makes 24 truffles.

INGREDIENTS:

1/2 cup heavy cream
8 ounces of semi-sweet chocolate
1/3 cup of your favorite champagne
16 ounces chocolate for dipping
1/3 cup coarse sugar

Assembly:
In a small saucepan, bring the heavy cream to a boil using medium heat. Once the cream is boiling, take the saucepan off the fire.
Meanwhile, take your 8 ounces of semi-sweet chocolate and break it off into smaller parts. Place the chocolate bits in a medium-sized bowl.
Pour the cream over the chocolate and allow it to sit for over one minute. After that, start stirring the two together until you get a smooth, even mixture.
Add the champagne and continue stirring until the champagne is mixed in well.
Cover the mixture with plastic wrap and refrigerate overnight.
Once the chocolate has hardened sufficiently, take a melon baller or spoon and scoop out some ganache. Shape the ganache into small balls with a diameter of 1 inch.
Take a baking sheet and line it with wax paper. Place the truffle balls on it and chill it.
Using a double boiler, start melting the chocolate until smooth.
Take the baking sheet out of the fridge. Using a toothpick, gently poke the truffle ball. Pick it up and dip it into the melted chocolate. Use a spoon to pour the chocolate over the ball.
Lift the ball using the toothpick, living it hovering over the bowl so that excess chocolate can drip down.
Place the truffle balls back on the baking sheet. Sprinkle the top with coarse sugar.
Chill the chocolate for a couple of hours, or until the chocolate has set.

 TIP: If you want a stronger, richer taste, you can try champagne chocolate truffles with dark chocolate, instead of semi-sweet ones. Rose champagne works best for dark chocolate truffles.