Ingredients

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

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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