These rich, fudgy, tender Champagne Truffles are a small treat that are mind-blowingly good. Savor every bite of these goodies.
1/4 cup Champagne, at room temperature
1 tablespoon light-colored corn syrup
6 ounces milk chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
1 tablespoon unsweetened cocoa
How to Make It
Combine first 4 ingredients in the top of a double boiler. Cook over simmering water until chocolates completely melt, stirring constantly. Pour mixture into a 9-inch pie plate. Cover surface with plastic wrap. Refrigerate 2 hours or until firm.
Scoop chocolate mixture with a spoon into 15 equal portions. Roll each portion into a ball. Place cocoa in a shallow bowl. Roll chocolate balls in cocoa to coat completely. Refrigerate until ready to serve.