Champagne Truffles





Semisweet chocolate, chopped


Butter, cut into small pieces



Whipping cream



Egg yolk, beaten



Champagne or sparkling white grape juice






Unsweetened cocoa or sifted confectioners sugar



Edible luster dust



Frosting tubes of different colors



3 Oz white or semisweet chocolate


In a medium saucepan, combine semisweet chocolate, butter and whipping cream. Cook, stirring constantly, over low heat until chocolate is melted. Gradually stir about of the hot mixture into the beaten egg yolk. Return all of the egg mixture to the saucepan. Cook and stir over medium-low heat for 2 minutes. Remove from heat and add the champagne. Transfer the truffle mixture to a small bowl. Cover and chill for about 1 hour or until cool and smooth, stirring occasionally.

Beat cooled truffle mixture with an electric mixer on medium speed about 1 minute or until color lightens and mixture is slightly fluffy. Chill in refrigerator for 0 minutes or until mixture holds its shape.

Line a baking sheet with waxed paper. Scrape a small ice cream scoop, melon baler or spoon across the surface of the cold truffle, forming 1 balls. Place balls on prepared baking sheet. Cover and chill until firm.

Decorating: You can place unsweetened cocoa powder, confectioners sugar or edible luster dust on shallow dishes, roll the chilled truffles to cover and set back on wax paper to set.

Melt 3 ounces of white chocolate in a microwave bowl for 10-12 seconds, stir, and microwave 5 seconds more, stir again, add 1 teaspoon cream and 1 tsp flavored extract (vanilla, orange, rum etc) and stir until smooth. Roll the truffles in the chocolate and set on wax paper to set, decorated if desired with frosting tubes. (Chocolate covering is done the same as white chocolate)



25 truffles


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