What a waste of ingredients (and special occasion $$$$ chocolate). While they taste divine, they do not hold their shape and will not be looking as pretty as I had hoped on the NYE table :( I would not make these again.
These rich, fudgy, tender Champagne Truffles are a small treat that are mind-blowingly good. Savor every bite of these goodies.
More From Cooking Light
Total: 3 Hours
- Calories: 88
- Fat: 4.8g
- Saturated fat: 3g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.2g
- Protein: 1.1g
- Carbohydrate: 10.2g
- Fiber: 0.9g
- Cholesterol: 3mg
- Iron: 0.6mg
- Sodium: 10mg
- Calcium: 24mg
- 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
- 1. 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.
- 2. 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.
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