{Cuisine} Dark and White Chocolate Champagne Truffles

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adapted from Brown Eyed Baker’s recipe 

Ingredients (makes 20-22 truffles):
200 g white chocolate, chopped
40 ml cream
2 tbsp champagne (or Prosecco/ sparkling wine)
1/2 tsp grated orange zest
Icing sugar for coating

 

Preparation:
1) Melt white chocolate together with cream in bain-marie, stir occasionally. Add champagne and orange zest.
2) Let cool for a few hours or overnight in fridge.
3) Scoop small balls from the truffle mass with a melon scoop or two teaspoons. Roll in icing sugar.
4) Store in air tight container and keep refrigerated – should keep approx. 1 week.


Ingredients (makes 20-22 truffles):
200 g dark chocolate, chopped
75 ml cream
3 tbsp champagne (or Prosecco/ sparkling wine)
1 tsp grated orange zest
cacao powder for coating

 

Preparation:
1) Melt dark chocolate together with cream in bain-marie, stir occasionally. Add champagne and orange zest.
2) Let cool for a few hours or overnight in fridge.
3) Scoop small balls from the truffle mass with a melon scoop or two teaspoons. Roll in cacao powder.
4) Store in air tight container and keep refrigerated – should keep approx. 1 week.

Recipe by: Strudel & Cream.
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