- 500g dark chocolate
- 400g milk chocolate
- 200ml double cream
- 130g butter
- 200ml pink champagne
- 8tsp brandy
- 1.5kg tempered dark chocolate
- 100g icing sugar
champagne truffles
peter Jackson
11th November 2011
champagne truffles
Boil the cream and butter, pour over the chocolate combine, add the champagne and brandy combine ...
Ingredients
Method
Boil the cream and butter, pour over the chocolate combine, add the champagne and brandy combine again.
Allow to cool and pipe into equal size mounds.
Dust hands with icing sugar and roll mounds into balls set again in fridge.
Dip in the tempered chocolate and set again, use as required.
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