Chocolate Champagne Truffles for Valentine’s

Who can resist chocolate and champagne truffles? Pure decadence in a ball of soft deliciousness. As a gift, this is for someone special. And Valentine’s is coming up, so perfect timing for you to try these!

Inspired by: The better things in life and treating those we love.

You can buy chocolate truffles in fancy shops or even in bulk at big box stores. Or, you can make them yourself and really show you care.

It’s not a difficult process, but it is important to have good quality chocolate so this is not exactly a budget gift. But — again — it proves home made outshines store bought.

Each piece to be savoured. With a glass of bubbly, for instance!

Chocolate Champagne Truffles

based on a recipe found in an old French cookbook (printable recipe at the end)

• 175 grams dark chocolate (such as Lindt or Valrhona, at least 70%) 
• 2 Tablespoons crème fraîche

• 1 egg yolk
• 1 Tablespoon Champagne or sparkling wine (dry Cava or Prosecco)

• cocoa powder

 

Melt chocolate and cream slowly over hot, almost simmering water, in a double boiler if you have one, or makeshift like me. Top pot should not touch the water, though. 

Egg and bubbly.

Chocolate heaven. Let cool a bit before adding the egg, you don’t want it scrambled.

Mix gently, then leave to cool in the fridge for at least one hour.

No pictures of shaping the truffles and rolling them in cocoa. Didn’t want my chocolatey fingers on the camera. Next time!

Work fairly quickly so the chocolate doesn’t melt. Scoop up small truffle shapes with a spoon and dip them in cocoa powder. Dust your hands with cocoa to avoid sticking. It’s a bit messy. But delicious!

Store in airtight container in a cool place. Or wrap in a pretty box with some tissue paper and a big bow and present to your loved one.

Champagne may be substituted with another, more budget-friendly, bubbly, such as Prosecco or Cava. The drier, the better, though.

You can also use other wine or liqueurs, or half a Tablespoon freshly squeezes orange juice and then roll the truffles in orange zest.

Or spice it up with a pinch of Himalayan salt, Canadian sea salt, or even a pinch of cayenne or chili.

Let me know of other tasty variations you come up with!

If you find fresh raspberries, add Chambord and enjoy that special pairing.

 

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