Champagne Truffles

Champagne Truffles
8 ounces high quality milk or semi-sweet chocolate, chopped (Guittard suggested)
2 ounces of unsalted butter, softened
4 ounces heavy cream
4 ounces of champagne

For coating:
High quality cocoa powder, Guittard suggested
1. Bring champagne and cream to a boil. Place the chopped chocolate and butter in a medium sized heatproof bowl. Pour hot champagne and cream over the chopped chocolate let sit without stirring for 5 minutes. Stir the butter into the melted chocolate and cream mixture until an emulsion forms and the chocolate is uniform in color and thick. Cover with plastic wrap and refrigerate for about 1- 2 hours or until the mixture is firm but not solid.
2. Remove the mixture from the refrigerator and have prepared a pastry bag with open tip or a small (melon ball sized scoop)
Place a sheet of parchment or a silpat baking sheet on a pan or sheet tray.
Place the cold chocolate mixture in the bowl of an electric mixer with the paddle attachment. Blend the chocolate on medium until it is airy and mousse-like (about 1 minute).
Either transfer the mixture into the pastry bag with tip and pipe small bite-sized “kisses” or use the scoop to portion out the truffles onto the parchment paper. Do not worry if they are not uniform. Just make them the size you prefer.
Return the truffles to the refrigerator for at least 1 hour to firm up.
3. While truffles are chilling, sift 1 couple of cups of cocoa powder into a large bowl or 9 X 13 pan. (If you line the pan with foil or parchment, you can reserve and resift the cocoa after rolling the truffles.)
4. Remove the truffles from the fridge and working quickly, with clean hands, roll a truffle in the palms of your hands to get a round, ball shape then drop into the sifted cocoa. Using a fork, roll the truffle until completely coated in cocoa then gently lift it out with a fork and place on your serving platter.
5. At this point, truffles can be stored separated by layers with wax or parchment, in an airtight container in the freezer for up to 6 months. You can also refrigerate them for up to a week, so get on this treat early! Just remove the truffles about 1 -2 hours before serving them. They are best when they are room temperature.

Depending on the size, yield is about 18 bite-sized truffles.
Amy Malik ©2015

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