Everyone wants to treat themselves or someone special once in a while; whether it is for birthday, valentines or an unbirthday. What better way than a box of champagne chocolate truffles? Luckily there are options to suit all budgets and all tastes which include dark, milk 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.
For an extra special gift, why not go to Fortnum and Masons. This extremely posh department store was opened in Central London in 1707, and strangely enough invented the scotch egg. Here you can buy a champagne truffle hamper. For only 60 GBP you will get two 165 g boxes of truffles and a bottle of champers. Once you have handed the gift over if you are super lucky perhaps they will share it with you!
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 truffle mixture chop the dark and milk choccies in a bowl. In a pan bring the cream and the butter to boil before pouring over the chopped chocolate. After thirty seconds add the alcohol and mix until it is a smooth ganache.
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 is the fun bit, dipping the balls into the tempered chocolate and then into the icing sugar where they are left until they are set. Then pop them into a sealed container until you are ready to give them to your loved one. Whatever you do don't scoff the lot before you see them.
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.
For an extra special gift, why not go to Fortnum and Masons. This extremely posh department store was opened in Central London in 1707, and strangely enough invented the scotch egg. Here you can buy a champagne truffle hamper. For only 60 GBP you will get two 165 g boxes of truffles and a bottle of champers. Once you have handed the gift over if you are super lucky perhaps they will share it with you!
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 truffle mixture chop the dark and milk choccies in a bowl. In a pan bring the cream and the butter to boil before pouring over the chopped chocolate. After thirty seconds add the alcohol and mix until it is a smooth ganache.
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 is the fun bit, dipping the balls into the tempered chocolate and then into the icing sugar where they are left until they are set. Then pop them into a sealed container until you are ready to give them to your loved one. Whatever you do don't scoff the lot before you see them.
About the Author:
For a delicate blend of fresh champagne chocolate truffles, don't hesitate to place your order online. Come and treat yourself now by purchasing through this site http://www.teuscherfifthavenue.com.
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