If you are planning a little party this weekend then treat your guests to this delicious recipe for pink fizz champagne truffles. Filled with dark chocolate and cream, and a hearty helping of champagne, this is a brilliant weekend treat for friends.
Serves 4 (Makes 15)
Cooking time: 5 minutes
What You’ll Need:
- 100g (3½oz) dark chocolate,
- chopped
- 100ml (3½fl oz) single cream
- 2 tsp Marc de Champagne
- 2 tsp plain popping candy
- 5 tbsp icing sugar
- 1 tsp pink food colouring
What To Do:
- Put the chocolate into a heatproof bowl. Put the cream into a small saucepan and heat until steaming hot, but do not let it boil, then pour on to the chocolate and stir gently until melted, smooth and glossy. Leave to cool.
- When cooled, stir in the champagne, then the popping candy. Leave to set in the refrigerator for at least 4 hours. Put the icing sugar and food colouring into a blender and whizz together. Tip on to a plate.
- Using a teaspoon, scoop up the ganache and roll between the palms of your hand to form perfect round shapes. Using a fork, roll the truffles in the pink icing sugar to coat.
- Store the truffles in an airtight container in the refrigerator for up to 1 week.
- Tip Dust your hands with icing sugar before rolling the truffles to stop the ganache sticking.
Recipe from Chocolat by Eric Lanlard published by Mitchell Beazley photos by Kate Whitaker.
If you are travelling to Asia soon indulge in some tea and Sodashi at Mandarin Oriental Hong Kong.