Every now and again we want to buy a special gift for a loved one, or for ourselves. Maybe it is a birthday, Mother's Day or just a pick-me-up day. What is more decadent than a box of champagne chocolate truffles? They do not need to break the bank with nearly all chocolate retailers selling them, in milk, dark and white chocolate.
For those on the lower end of the scale you can drop into Tesco and pick up a box of 140g for about 7 GBP which are described as "White and milk chocolate truffles with a Marc de Champagne centre dusted with icing sugar". Yummy!! For those with deeper wallets why not make a quick visit to Harrods, in Knightsbridge, where you can get "Harrods' own couverture chocolate with a delicious ganache and icing sugar dusting" in a 125 g box for about 14 GBP. Even this won't break the bank.
For an extra special gift, why not go to Fortnum and Masons. This extremely posh department store was opened in Central London in 1707, and strangely enough invented the scotch egg. Here you can buy a champagne truffle hamper. For only 60 GBP you will get two 165 g boxes of truffles and a bottle of champers. Once you have handed the gift over if you are super lucky perhaps they will share it with you!
For those who hate store-bought gifts, if you have a little patience in the kitchen, champagne truffles are not that difficult to make yourself. They are fiddly and a little messy but forty balls of choclatey goodness is so worth it.
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.
Now to make the dip. First you need to melt the 750 g of dark chocolate in a bowl over a steaming pan of water. Be careful not to burn it.
For the main sweet put the chopped milk and dark chocolate in a bowl. Meanwhile boil the cream and butter in a saucepan. There pour this mixture over the chocolate. Let it rest for half a minute, add the champagne and brandy and mix to a ganache (just like the Harrod's truffles).
Spread this mixture over a baking tray allowing it to cool evenly until it is gloopy enough to pop into an icing bag. Then pipe 2.5 cm blobs of mixture onto a prepared baking tray and set them in the fridge. Take them out of the fridge when they are firm and roll them into little balls before putting them back into the fridge.
Now is the fun bit, dipping the balls into the tempered chocolate and then into the icing sugar where they are left until they are set. Then pop them into a sealed container until you are ready to give them to your loved one. Whatever you do don't scoff the lot before you see them.
For those on the lower end of the scale you can drop into Tesco and pick up a box of 140g for about 7 GBP which are described as "White and milk chocolate truffles with a Marc de Champagne centre dusted with icing sugar". Yummy!! For those with deeper wallets why not make a quick visit to Harrods, in Knightsbridge, where you can get "Harrods' own couverture chocolate with a delicious ganache and icing sugar dusting" in a 125 g box for about 14 GBP. Even this won't break the bank.
For an extra special gift, why not go to Fortnum and Masons. This extremely posh department store was opened in Central London in 1707, and strangely enough invented the scotch egg. Here you can buy a champagne truffle hamper. For only 60 GBP you will get two 165 g boxes of truffles and a bottle of champers. Once you have handed the gift over if you are super lucky perhaps they will share it with you!
For those who hate store-bought gifts, if you have a little patience in the kitchen, champagne truffles are not that difficult to make yourself. They are fiddly and a little messy but forty balls of choclatey goodness is so worth it.
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.
Now to make the dip. First you need to melt the 750 g of dark chocolate in a bowl over a steaming pan of water. Be careful not to burn it.
For the main sweet put the chopped milk and dark chocolate in a bowl. Meanwhile boil the cream and butter in a saucepan. There pour this mixture over the chocolate. Let it rest for half a minute, add the champagne and brandy and mix to a ganache (just like the Harrod's truffles).
Spread this mixture over a baking tray allowing it to cool evenly until it is gloopy enough to pop into an icing bag. Then pipe 2.5 cm blobs of mixture onto a prepared baking tray and set them in the fridge. Take them out of the fridge when they are firm and roll them into little balls before putting them back into the fridge.
Now is the fun bit, dipping the balls into the tempered chocolate and then into the icing sugar where they are left until they are set. Then pop them into a sealed container until you are ready to give them to your loved one. Whatever you do don't scoff the lot before you see them.
About the Author:
For a delicate blend of fresh champagne chocolate truffles, don't hesitate to place your order online. Come and treat yourself now by purchasing through this site http://www.teuscherfifthavenue.com.
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