Dark Chocolate Champagne Truffles

• Baking & Spices

  • 22 oz Bittersweet chocolate

• Dairy

  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1/3 cup Champagne

• Other

  • Sprinkles for decorating

Found on thesuburbansoapbox.com

Description

Ingredients

• 1 cup heavy cream
• 14 ounces chopped dark chocolate
• 1/3 cup champagne
• 8 ounces chopped semi-sweet chocolate
• Sprinkles for decorating
• 1 cup heavy cream
• 14 ounces chopped dark chocolate
• 1/3 cup champagne
• 8 ounces chopped semi-sweet chocolate
• Sprinkles for decorating

Directions

• Heat the cream in a medium saucepan over low heat until simmering.
• Add the dark chocolate to a heatproof bowl and pour the cream over the chocolate.
• Cover the bowl with plastic wrap and allow to stand for 5 minutes, stirring occasionally, until smooth. Stir in the champagne.
• Transfer the chocolate to the refrigerator to cool for 1 hour or until firm.
• Using a small melon-baller, form into 1-inch balls and place on a baking sheet lined with parchment.
• Return the chocolate to the refrigerator for 15-20 minutes.
• Melt the semi-sweet chocolate in the microwave at 30 second intervals, stirring in between until smooth.
• Dip each truffle in the melted chocolate and allow the excess to drip off.
• Return the truffles to the baking sheet and decorate with sprinkles, if desired.
• Transfer the baking sheet to the refrigerator and allow to chill until hardened.
• Store the truffles in an airtight container in the refrigerator for up to 5 days.
• Heat the cream in a medium saucepan over low heat until simmering. Add the dark chocolate to a heatproof bowl and pour the cream over the chocolate. Cover the bowl with plastic wrap and allow to stand for 5 minutes, stirring occasionally, until smooth. Stir in the champagne. Transfer the chocolate to the refrigerator to cool for 1 hour or until firm. Using a small melon-baller, form into 1-inch balls and place on a baking sheet lined with parchment. Return the chocolate to the refrigerator for 15-20 minutes. Melt the semi-sweet chocolate in the microwave at 30 second intervals, stirring in between until smooth. Dip each truffle in the melted chocolate and allow the excess to drip off. Return the truffles to the baking sheet and decorate with sprinkles, if desired. Transfer the baking sheet to the refrigerator and allow to chill until hardened. Store the truffles in an airtight container in the refrigerator for up to 5 days.
• Heat the cream in a medium saucepan over low heat until simmering.
• Add the dark chocolate to a heatproof bowl and pour the cream over the chocolate.
• Cover the bowl with plastic wrap and allow to stand for 5 minutes, stirring occasionally, until smooth. Stir in the champagne.
• Transfer the chocolate to the refrigerator to cool for 1 hour or until firm.
• Using a small melon-baller, form into 1-inch balls and place on a baking sheet lined with parchment.
• Return the chocolate to the refrigerator for 15-20 minutes.
• Melt the semi-sweet chocolate in the microwave at 30 second intervals, stirring in between until smooth.
• Dip each truffle in the melted chocolate and allow the excess to drip off.
• Return the truffles to the baking sheet and decorate with sprinkles, if desired.
• Transfer the baking sheet to the refrigerator and allow to chill until hardened.
• Store the truffles in an airtight container in the refrigerator for up to 5 days.

Nutrition