Champagne Truffles

Name: Champagne Truffles
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 15
Cuisine: Creole, Cajun
Ingredients: 57 grams bittersweet chocolate, finely chopped; 59 milliliters Champagne, at room temperature; 1 Tbsp light-colored corn syrup; 170 grams milk chocolate, finely chopped; 1 Tbsp unsweetened cocoa

You can never have too many beverage recipes, so give Champagne Truffles a try. Watching your figure? This gluten free and dairy free recipe has 86 calories, 1g of protein, and 5g of fat per serving. This recipe serves 15. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up bittersweet chocolate, cocoa, milk chocolate, and a few other things to make it today. It will be a hit at your new year eve event. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Combine first 4 ingredients in the top of a double boiler. Cook over simmering water until chocolates completely melt, stirring constantly.

Ingredients you will need

Water

Equipment you will use

Double Boiler

Pour mixture into a 9-inch pie plate. Cover surface with plastic wrap. Refrigerate 2 hours or until firm.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Scoop chocolate mixture with a spoon into 15 equal portions.

Ingredients you will need

Chocolate

Roll each portion into a ball.

Ingredients you will need

Roll

Place cocoa in a shallow bowl.

Ingredients you will need

Cocoa Powder

Equipment you will use

Bowl

Roll chocolate balls in cocoa to coat completely. Refrigerate until ready to serve.

Ingredients you will need

Chocolate

Cocoa Powder

Roll

Equipment

Double Boiler

Plastic Wrap

Bowl

Ingredients

Servings:

57grams

bittersweet chocolate, finely chopped 59milliliters

Champagne, at room temperature 1Tbsp

light-colored corn syrup 170grams

milk chocolate, finely chopped 1Tbsp

unsweetened cocoa

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Palacio de Fefinanes Albarino. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 22 dollars per bottle.