Everyone wants to treat themselves or someone special once in a while; whether it is for birthday, valentines or an unbirthday. What better way than a box of champagne chocolate truffles? Luckily there are options to suit all budgets and all tastes which include dark, milk and white chocolate.
For the majority of us, a trip to the supermarket is the limit of our budget, but that is fine. Tesco has a great box for about seven pounds for 140 grams of both white and dark choccies, all with champagne at the centre. Hmmm tasty!. For those able to splash out a little more, why not visit Harrods in Knightsbridge. Don't worry it won't break the bank. For fourteen pounds, you can get 125 g of truffles made of smooth ganache covered in icing sugar. Oh my!
Some of you may have a much bigger allowance, or it is for an extra special celebration, then Fortnum and Mason's is the only place to go. A store which has been trading since 1707, and the unlikely inventor of the great culinary thing that is a scotch egg! They offer a combination of a bottle of Fortnum Champers and two (yes two) boxes of truffly goodness for the sum of sixty pounds. Maybe the person who you give this to will let you have some.
Some people don't like buying gifts and prefer home-made. For people who are domestic goddesses attempting to make champagne truffles is not beyond the realms of possibility. They are a bit fiddly but the result of fifty little truffle balls will be worth the effort.
The ingredients are pretty straight forward; 200 g of milk and 250g dark chocolate chopped, 65 g of butter, 100 ml of double cream, and 500 g of icing sugar (the diet is out of the window for this), and of course alcohol, 100 ml pink champagne and 4 tsp of brandy. Drink the rest of the champagne otherwise it will go flat, but put the brandy back in the cupboard! You will also need 750 g of dark chocolate to dip the completed truffles into.
This recipe is in two parts; you melt 750 g dark chocolate in a bowl placed over boiling water in a saucepan. Be extra careful not to let it burn or to let water splash into the bowl. It is best to do this bit last.
For the truffle mixture chop the dark and milk choccies in a bowl. In a pan bring the cream and the butter to boil before pouring over the chopped chocolate. After thirty seconds add the alcohol and mix until it is a smooth ganache.
Spread this mixture over a rectangular pan to enable it to cool evenly. When it is a consistency to be piped put it in an icing bag and pipe some little lozenges onto a baking sheet, each approximately a quarter of a centimetre. Pop them in the refrigerator until they can be moulded into balls. Then stick them back in the fridge.
Now prepare for the messy but fun bit. Each ball needs to be dipped in the melted chocolate and then into powdered sugar. Leave them in the sugar until firm. Now have a taste (only one or two) and then pack ready to give to your loved one.
For the majority of us, a trip to the supermarket is the limit of our budget, but that is fine. Tesco has a great box for about seven pounds for 140 grams of both white and dark choccies, all with champagne at the centre. Hmmm tasty!. For those able to splash out a little more, why not visit Harrods in Knightsbridge. Don't worry it won't break the bank. For fourteen pounds, you can get 125 g of truffles made of smooth ganache covered in icing sugar. Oh my!
Some of you may have a much bigger allowance, or it is for an extra special celebration, then Fortnum and Mason's is the only place to go. A store which has been trading since 1707, and the unlikely inventor of the great culinary thing that is a scotch egg! They offer a combination of a bottle of Fortnum Champers and two (yes two) boxes of truffly goodness for the sum of sixty pounds. Maybe the person who you give this to will let you have some.
Some people don't like buying gifts and prefer home-made. For people who are domestic goddesses attempting to make champagne truffles is not beyond the realms of possibility. They are a bit fiddly but the result of fifty little truffle balls will be worth the effort.
The ingredients are pretty straight forward; 200 g of milk and 250g dark chocolate chopped, 65 g of butter, 100 ml of double cream, and 500 g of icing sugar (the diet is out of the window for this), and of course alcohol, 100 ml pink champagne and 4 tsp of brandy. Drink the rest of the champagne otherwise it will go flat, but put the brandy back in the cupboard! You will also need 750 g of dark chocolate to dip the completed truffles into.
This recipe is in two parts; you melt 750 g dark chocolate in a bowl placed over boiling water in a saucepan. Be extra careful not to let it burn or to let water splash into the bowl. It is best to do this bit last.
For the truffle mixture chop the dark and milk choccies in a bowl. In a pan bring the cream and the butter to boil before pouring over the chopped chocolate. After thirty seconds add the alcohol and mix until it is a smooth ganache.
Spread this mixture over a rectangular pan to enable it to cool evenly. When it is a consistency to be piped put it in an icing bag and pipe some little lozenges onto a baking sheet, each approximately a quarter of a centimetre. Pop them in the refrigerator until they can be moulded into balls. Then stick them back in the fridge.
Now prepare for the messy but fun bit. Each ball needs to be dipped in the melted chocolate and then into powdered sugar. Leave them in the sugar until firm. Now have a taste (only one or two) and then pack ready to give to your loved one.
About the Author:
You can visit www.teuscherfifthavenue.com for more helpful information about The Ultimate Champagne Chocolate Truffles.
Aucun commentaire:
Enregistrer un commentaire