Champagne Truffles on the Half Shell

• Baking & Spices

  • 2 cups Candy melts or white chocolate, white
  • 9 oz White chocolate

• Dairy

  • 4 tbsp Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup Champagne

Found on pizzazzerie.com

Description

Directions

• To create a champagne reduction (stronger champagne taste), simmer 1/4 cup champagne in small saucepan until half reduced (1/8 cup total). Set aside and allow to cool.
• Heat heavy cream and chopped white chocolate in a saucepan over low heat until smooth.
• Stir in champagne until smooth and creamy using rubber spatula.
• Pour into bowl and cover. Place in refrigerator until firm.
• Scoop out 1 tablespoon balls of truffles and roll into balls. Place on wax paper.
• Place tray of truffles back into the refrigerator to firm up again.
• Melt candy melts or white chocolate until smooth. Dip each truffle into the candy coating and set on wax paper. Allow to cool.