an easy, last minute dessert that's sure delight! these double chocolate champagne truffles are made from dark and milk chocolate, champagne and heavy cream. chop, heat, mix and chill for 4-6 hours. add a layer of cocoa powder for the perfect finish.
food processor or very sharp knife and cutting board
8X8 square pan
medium sauce pan
large mixing bowl
scilicone spatula or whisk
12oz. (340g)good quality semi sweet to bitter sweet (60-72%)
6oz. (170g)good quality milk chocolate (bars)
1c (237ml)heavy cream, heated to a simmerthe same as used to make whipped cream
1/2 c + 2 tbsp (148ml)champagne or processo flat or bubbly is fine
1/2 -3/4 c (40-60g)good quality cocao powderdutch process is recommended
To make these are squares: Line a 8X8 square pan with parchment paper along the bottom and sides. This can be done as one large parchemnt paper cut into a sqaure with slits cut into the corners. Or as two overlapping pieces with slight overhangs on all the sides. Set aside.
There is a lot of chocolate. In order for the chocolate to melt evenly, it needs to be cut very small and evenly. The easiest way to do this is in a food processor with blade attachement.Food Processor: place large, even sized pieces of chocolate into the food processor. Attach the top. Pulse the chocolate until it resembles small pieces of sand. Pour the chocolate into a large bowl with enough room to allow much of the chocolate to lay in a single row (wide and shallow). Knife + cutting board: place the chocolate onto a sturdy cutting board. Using a sharp knife, chop the chocolate into fine, evenly sized pieces. Get them as small as possible. Pour the chocolate into a large bowl with enough room to allow much of the chocolate to lay in a single row (wide and shallow).
Pour the heavy cream into a small sauce pan. Heat the cream over low-medium heat unti it reaches a low simmer. do not allow it to start boiling. Once the cream reaches a simmer, pour all the cream on top of the chopped chocolate. Allow the chocolate to melt under the heat for 2-3 minutes.
Using a whisk or spatula, sitr the chocolate to fully incorporate the cream. Decide which direction you want to stir, keeping stirring in a slow even motion in the same direction until the chocolate and cream are fully combine.
Pour 1/2 c of the champagne or prosseco into the chocolate mixture. Gently, in the same manner as you incorporated the cream, stir the processo into the chocolate. Taste the mixture. If you want, you can add 2-3 additional tablespoons of prosecco. However, any more and the truffles won't set in a way you pick them up!
Once the chocolate and champagne are fully combined, pour the mixture into the prepared pan. Smooth the chocolate into the corners and smooth across the top using a mini icing knife, spatula or spoon. Chill the pan in the fridge for at least 6 hours.
Remove the pan from the fridge. Gently lift the overhangs of the pan to remove the chocolate from the pan. Place the parchment lined chocolate onto a cutting board.Pour 1/2 c cocoa powder into a wide, shallow bowl or plate. Dust the top of the truffles with a even layer of cocoa powder. This makes cutting a bit easier. Decide how many pieces you want. I went for 36 pieces since this is rich and i can never stop at one! Use a warm knife that is long enough to reach from one end to the other in one cut. Firmly slice down into the chocolate. Wipe the knife clean and repeat.
Dust your fingers with cocoa powder. Pull each piece of cut chocolate and coat it in the cocoa powder. Repeat for all the chocolate.Place finished truffles onto a clean serving plate or container. Store in the fridge unitl ready to serve. Store in the fridge. Enjoy!
To make these as round truffles, simply keep the chocolate and processo mixture in the mixing bowl. Chill, covered after the first 2 hours, in the fridge. Pull out of the fridge. Using a small cookie scoop (1/2"), scoop a ball into your hand. Roll the chocolate into an even sized ball. Roll in the cocoa powder. Repeat.