Friday, January 1, 2010

Champagne Dark Chocolate Truffles

I combined three flavors I love to savor; dark chocolate, orange and champagne. These dark chocolate confections look luxurious, but are so easy to make. Decorating them was a lot of fun, too! I used cocoa nibs, edible luster dust, melted white chocolate and unsweetened cocoa powder to give these candies a little sparkle and panache.

What you’ll need:

¾ C of heavy whipping cream
1 lb or 1 bag and half of dark chocolate chips (60%+ cocoa content)
1 teaspoon vanilla (Mexican vanilla is my favorite kind)
1 pinch of fleur de sel
Zest from one medium-sized orange
3 Tablespoons of your favorite champagne or sparkling wine

Toppings and edible decorations
Chopped nuts
Chopped cocoa nibs
Edible luster dust
Unsweetened cocoa powder
Toasted coconut
Mini chocolate chips
White chocolate for melting and coating

Making the ganache...
In a double boiler, place heavy whipping cream over medium heat. Watch carefully, not to burn the cream. As the cream gets warmer, start adding chocolate chips into the bowl, about a cup at a time, stirring in between pours. The chips should start melting pretty quickly. Once they have started to melt into the cream, remove from heat. Keep stirring and add vanilla, salt, orange zest and champagne – stirring into a glossy ganache. The ganache should be smooth and shiny. Let bowl cool before covering and putting into the refrigerator. The ganache should set for 4 hours before forming into truffles. While it cools, set out your edible decorations – chopped nuts, luster dust, white chocolate and unsweetened cocoa powder – or any topping you think would be tasty.

4 hours later…
Coat your hands with cocoa powder so the truffles do not stick to your hands. Then, uncover ganache and use a mini ice cream scooper to form 1” spheres. Roll truffles into your favorite toppings, place on a plate, refrigerate and let them set for about 5 minutes. The heat from your hands will melt them a little, but placing the truffles back into the refrigerator for a few minutes will do the trick.

Serve truffles with hot tea or a flute of champagne. You will impress your guests with these chocolate gems. Enjoy!

Y ~ squarebakery

1 comment: