champagne truffles

peter jackson

peter jackson

11th November 2011

champagne truffles

Boil the cream and butter, pour over the chocolate combine, add the champagne and brandy combine ...


  • 500g dark chocolate
  • 400g milk chocolate
  • 200ml double cream
  • 130g butter
  • 200ml pink champagne
  • 8tsp brandy
  • 1.5kg tempered dark chocolate
  • 100g icing sugar


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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