Chocolate Champagne Truffles

Chocolate Champagne Truffles

0
477

For a festive holiday treat, try combining the decadence of chocolate and champagne with QVC’s resident foodie and best-selling cookbook author David Venable’s Chocolate-Champagne Truffles. The chocolatey sweetness will be a hit at your Hanukkah/Christmas soiree.
David’s Insider Tip: “Look for edible gold leaves at craft stores or gourmet food markets. Take great care when handling because gold leaf is quite fragile. A paint brush will help keep the leaves from tearing.”

Ingredients:

• 10 ounce semisweet chocolate, coarsely chopped

• 3/4 cup heavy cream

• 1 tablespoon sugar

• 1/8 cup champagne

• 1 pound semisweet chocolate chips

• Edible gold leaves (optional)

Preparation

• Line a baking sheet with parchment paper.

• 2. Place the chopped semisweet chocolate in a medium-size bowl. Set aside.

• Combine the heavy cream and sugar in a saucepan and bring the mixture to a boil over medium-high heat, stirring occasionally. Immediately pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute then gently whisk until the chocolate has melted. Pour the champagne into the chocolate mixture and whisk gently until incorporated. Cover with plastic wrap and refrigerate for 4–5 hours, or overnight.

• Using a small ice cream scoop, scoop the chilled mixture into balls onto a baking sheet. Refrigerate the truffles for 2 hours. Place all but a 1/2 cup of the chocolate chips into a heat-safe bowl. Set aside.

• Bring 3–4 cups of water to a boil in a saucepan. Turn off the heat and place the bowl with the chocolate chips on top of the saucepan. Let it sit for 3–5 minutes. Lightly whisk the chocolate chips until melted. Remove the bowl from the saucepan, add the reserved 1/2 cup of chocolate chips, and whisk until completely melted.

• Dip the truffles in the melted chocolate and place them on a baking sheet lined with a new piece of parchment paper. Let the truffles sit until the chocolate has completely hardened. Serve immediately or cover and refrigerate for two days.