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 begin, you will want to make sure you have all of the ingredients on hand. You are going to need some butter, sweetened condensed milk, quality cocoa powder, powdered sugar, vanilla extract, mini candy wrappers and of course, your favorite brand of champagne. While the liquor can be found at your favorite local liquor store, the rest of the ingredients can be found at your local grocery store.
Once you have all the ingredients on your list, melt three quarters of a cup of butter in a pan over the stove at a very low temperature. Watch the butter during the entire melting process to ensure that it does not scorch. Once the butter has finished melting, then add your cocoa powder, about three quarters of a cup will do, and stir it until it is well incorporated. Then add one can of sweetened condensed milk, again, stirring until it is incorporated and smooth.
When your mixture appears to be smooth and thick, remove the sauce pan from the stove and stir in one teaspoon of vanilla extract into your mixture. Then pour the batter into another bowl to allow it time to cool. Once the mixture has cooled to room temperature, you are ready to move on to your next step.
The liquor should be added to the recipe next. Three tablespoons are needed and should be blended in well. Once the texture of your mixture becomes smooth again, cover your mixing bowl and allow it to sit in the fridge for about four to five hours.
When ready, carefully roll the batter into small bite size balls. After you have finished shaping your chocolate treats, roll each individual piece around in a small quantity of either powdered sugar or cocoa powder, then if desired, place each individual piece into a mini candy wrapper to give it an even fancier presentation.
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.
To keep the champagne truffles, store any unused pieces in the refrigerator or a cool dry area in a sealable, air tight container. To keep this delicate candy much longer, it is a good idea to wrap each piece of candy separately in a piece of plastic wrap, return it to the air tight container and place in a freezer for up to one year.
Before you begin, you will want to make sure you have all of the ingredients on hand. You are going to need some butter, sweetened condensed milk, quality cocoa powder, powdered sugar, vanilla extract, mini candy wrappers and of course, your favorite brand of champagne. While the liquor can be found at your favorite local liquor store, the rest of the ingredients can be found at your local grocery store.
Once you have all the ingredients on your list, melt three quarters of a cup of butter in a pan over the stove at a very low temperature. Watch the butter during the entire melting process to ensure that it does not scorch. Once the butter has finished melting, then add your cocoa powder, about three quarters of a cup will do, and stir it until it is well incorporated. Then add one can of sweetened condensed milk, again, stirring until it is incorporated and smooth.
When your mixture appears to be smooth and thick, remove the sauce pan from the stove and stir in one teaspoon of vanilla extract into your mixture. Then pour the batter into another bowl to allow it time to cool. Once the mixture has cooled to room temperature, you are ready to move on to your next step.
The liquor should be added to the recipe next. Three tablespoons are needed and should be blended in well. Once the texture of your mixture becomes smooth again, cover your mixing bowl and allow it to sit in the fridge for about four to five hours.
When ready, carefully roll the batter into small bite size balls. After you have finished shaping your chocolate treats, roll each individual piece around in a small quantity of either powdered sugar or cocoa powder, then if desired, place each individual piece into a mini candy wrapper to give it an even fancier presentation.
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.
To keep the champagne truffles, store any unused pieces in the refrigerator or a cool dry area in a sealable, air tight container. To keep this delicate candy much longer, it is a good idea to wrap each piece of candy separately in a piece of plastic wrap, return it to the air tight container and place in a freezer for up to one year.
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