Champagne truffles are a fabulous sweet and creamy little desert that you can create with simplicity and just a handful of ingredients and a little bit of time. They are fancy enough to offer at a party or event or just to simply have something for family and friends to indulge in with you at anytime. These cute little treats can also make great little gifts whether they are for Christmas or another special occasion.
Before you begin baking, to save on time and frustration, make sure you have all of the ingredients you will need. Butter or margarine, powdered sugar, fine quality cocoa powder, sweetened milk, vanilla and champagne, decorative mini paper cups. Usually most of the items on the list can be found at a grocery store or sometimes even a convenience store but, the liquor will probably only be found at a liquor 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 everything appears thick and smooth it is time to take it off the stove and add the vanilla. You will need one teaspoon of vanilla. Once you have the vanilla well blended in, transfer the mixture to a mixing bowl to allow time for it to cool. Once it has cooled to about room temperature, you can go to the next step in the process.
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 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.
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 begin baking, to save on time and frustration, make sure you have all of the ingredients you will need. Butter or margarine, powdered sugar, fine quality cocoa powder, sweetened milk, vanilla and champagne, decorative mini paper cups. Usually most of the items on the list can be found at a grocery store or sometimes even a convenience store but, the liquor will probably only be found at a liquor 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 everything appears thick and smooth it is time to take it off the stove and add the vanilla. You will need one teaspoon of vanilla. Once you have the vanilla well blended in, transfer the mixture to a mixing bowl to allow time for it to cool. Once it has cooled to about room temperature, you can go to the next step in the process.
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 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.
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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