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Champagne Truffles

 
30

Champagne Truffles recipe

Yield

48

servings

Prep

20

min

Cook

20

min

Ready

2

hrs

Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

Center mixture
8 ounces cream
1 pound semi-sweet chocolate
bittersweet, null, null
1 ounce butter
1 ounce cognac
enrobing
1 pound semi-sweet chocolate
bittersweet, null, null
1 pound cocoa powder

Directions

It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient.

Valhrona is my first choice and Callebaut is my second.

BRING THE CREAM TO A BOIL and pour it over the cut chocolate.

Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set.

Beat with an electric mixer (using a paddle attachment if available) on medium speed until light.

Beat in Cognac.

Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a ½-inch plain tube.

Refrigerate to set. Melt the chocolate.

Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them.

After the covering sets, shake the truffles in a strainer to remove the excess cocoa.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 25460% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 19mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 9g 34%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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