Champagne truffles are an easy creamy sweet delicate desert that you can make with only a small number of ingredients. They are delicate enough to offer them to guests at a special event or party or just to have on hand for your family and friends when you are all looking for a sweet little snack. These delicate little treats are also a favorite around the Christmas holiday and other special occasions.
Before you start, you need to make sure that you have all of the necessary ingredients. You are going to need a bit of butter, powdered sugar, cocoa powder, condensed sweet milk, vanilla extract, mini candy wrappers to present them in and of course you need some champagne. While you can usually find most of the ingredients on your list at the local grocery store or food market, the liquor is probably going to need to be purchased at a local liquor store.
Once you have all of your ingredients ready, start by melting 3/4 cup of butter over the stove in a sauce pan at a low temperature, watching the butter very carefully so, not to allow the butter to burn. Once the butter has been melted, add 3/4 cup cocoa powder and mix it until it is well blended. Next, add the one can of sweetened milk and stir it until the all the ingredients become smooth.
When the ingredients appear thick and smooth, remove the pan from the stove's burner and add in one teaspoon of the vanilla extract. Once incorporated, pour the entire batter in a mixing bowl and give it some time to cool. Once the batter has cooled off to room temperature, you can then continue on to the next step.
Add three tablespoons of champagne to your mixture and mix it until it too is well blended. Once the mixture is smooth, cover the bowl and allow it to set in the refrigerator for about four to five hours until the mixture becomes slightly hardened.
When they are ready to come out of the fridge, gently roll the mixture out either scooping it in your hands or with a teaspoon or tablespoon and shape it into bite size pieces. Once shaped, roll each little piece in cocoa or the powdered sugar, then if you would like, put each into one of the decorative mini cups.
Once each piece is ready, put them back into the fridge a bit longer, about an hour or two, to allow them to set again. About an hour or so before you plan on serving them, take them out of the fridge so they have time to come down to room temperature so they will have a softer texture.
If you have leftover champagne truffles, they can be stored either in a cool room or in the fridge in an food storage container. If you would like to keep them for a long period of time, just wrap each chocolate in a piece of wax paper or plastic wrap and place them into the food storage container and place them into a freezer for up to one year.
Before you start, you need to make sure that you have all of the necessary ingredients. You are going to need a bit of butter, powdered sugar, cocoa powder, condensed sweet milk, vanilla extract, mini candy wrappers to present them in and of course you need some champagne. While you can usually find most of the ingredients on your list at the local grocery store or food market, the liquor is probably going to need to be purchased at a local liquor store.
Once you have all of your ingredients ready, start by melting 3/4 cup of butter over the stove in a sauce pan at a low temperature, watching the butter very carefully so, not to allow the butter to burn. Once the butter has been melted, add 3/4 cup cocoa powder and mix it until it is well blended. Next, add the one can of sweetened milk and stir it until the all the ingredients become smooth.
When the ingredients appear thick and smooth, remove the pan from the stove's burner and add in one teaspoon of the vanilla extract. Once incorporated, pour the entire batter in a mixing bowl and give it some time to cool. Once the batter has cooled off to room temperature, you can then continue on to the next step.
Add three tablespoons of champagne to your mixture and mix it until it too is well blended. Once the mixture is smooth, cover the bowl and allow it to set in the refrigerator for about four to five hours until the mixture becomes slightly hardened.
When they are ready to come out of the fridge, gently roll the mixture out either scooping it in your hands or with a teaspoon or tablespoon and shape it into bite size pieces. Once shaped, roll each little piece in cocoa or the powdered sugar, then if you would like, put each into one of the decorative mini cups.
Once each piece is ready, put them back into the fridge a bit longer, about an hour or two, to allow them to set again. About an hour or so before you plan on serving them, take them out of the fridge so they have time to come down to room temperature so they will have a softer texture.
If you have leftover champagne truffles, they can be stored either in a cool room or in the fridge in an food storage container. If you would like to keep them for a long period of time, just wrap each chocolate in a piece of wax paper or plastic wrap and place them into the food storage container and place them into a freezer for up to one year.
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