Champagne truffles are a fabulous sweet and creamy little desert that you can create with simplicity and just a handful of ingredients and a little bit of time. They are fancy enough to offer at a party or event or just to simply have something for family and friends to indulge in with you at anytime. These cute little treats can also make great little gifts whether they are for Christmas or another special occasion.
Before you start, you need to make sure that you have all of the necessary ingredients. You are going to need a bit of butter, powdered sugar, cocoa powder, condensed sweet milk, vanilla extract, mini candy wrappers to present them in and of course you need some champagne. While you can usually find most of the ingredients on your list at the local grocery store or food market, the liquor is probably going to need to be purchased at a local liquor store.
Once you have all of your ingredients ready, start by melting 3/4 cup of butter over the stove in a sauce pan at a low temperature, watching the butter very carefully so, not to allow the butter to burn. Once the butter has been melted, add 3/4 cup cocoa powder and mix it until it is well blended. Next, add the one can of sweetened milk and stir it until the all the ingredients become smooth.
When your mixture appears to be smooth and thick, remove the sauce pan from the stove and stir in one teaspoon of vanilla extract into your mixture. Then pour the batter into another bowl to allow it time to cool. Once the mixture has cooled to room temperature, you are ready to move on to your next step.
Add three tablespoons of champagne to your mixture and mix it until it too is well blended. Once the mixture is smooth, cover the bowl and allow it to set in the refrigerator for about four to five hours until the mixture becomes slightly hardened.
Once sufficient time has passed, bring the chocolate candies out of the fridge and roll the mixture into small balls, you can use a teaspoon or a tablespoon to measure the mixture, depending on the size you prefer. After you have shaped the chocolate candy, then roll each piece into a small amount of powdered sugar or cocoa powder then place each one in the mini candy wrappers.
Once each piece is ready, put them back into the fridge a bit longer, about an hour or two, to allow them to set again. About an hour or so before you plan on serving them, take them out of the fridge so they have time to come down to room temperature so they will have a softer texture.
Leftover champagne truffles, can be stored in an area of the kitchen that is cool and dry or the fridge inside an air tight food storage container. To allow them to keep even longer, wrap each piece individually in plastic wrap and return it to the food storage container and then put the container into the freezer for about a year.
Before you start, you need to make sure that you have all of the necessary ingredients. You are going to need a bit of butter, powdered sugar, cocoa powder, condensed sweet milk, vanilla extract, mini candy wrappers to present them in and of course you need some champagne. While you can usually find most of the ingredients on your list at the local grocery store or food market, the liquor is probably going to need to be purchased at a local liquor store.
Once you have all of your ingredients ready, start by melting 3/4 cup of butter over the stove in a sauce pan at a low temperature, watching the butter very carefully so, not to allow the butter to burn. Once the butter has been melted, add 3/4 cup cocoa powder and mix it until it is well blended. Next, add the one can of sweetened milk and stir it until the all the ingredients become smooth.
When your mixture appears to be smooth and thick, remove the sauce pan from the stove and stir in one teaspoon of vanilla extract into your mixture. Then pour the batter into another bowl to allow it time to cool. Once the mixture has cooled to room temperature, you are ready to move on to your next step.
Add three tablespoons of champagne to your mixture and mix it until it too is well blended. Once the mixture is smooth, cover the bowl and allow it to set in the refrigerator for about four to five hours until the mixture becomes slightly hardened.
Once sufficient time has passed, bring the chocolate candies out of the fridge and roll the mixture into small balls, you can use a teaspoon or a tablespoon to measure the mixture, depending on the size you prefer. After you have shaped the chocolate candy, then roll each piece into a small amount of powdered sugar or cocoa powder then place each one in the mini candy wrappers.
Once each piece is ready, put them back into the fridge a bit longer, about an hour or two, to allow them to set again. About an hour or so before you plan on serving them, take them out of the fridge so they have time to come down to room temperature so they will have a softer texture.
Leftover champagne truffles, can be stored in an area of the kitchen that is cool and dry or the fridge inside an air tight food storage container. To allow them to keep even longer, wrap each piece individually in plastic wrap and return it to the food storage container and then put the container into the freezer for about a year.
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