Everyone wants to treat themselves or someone special once in a while; whether it is for birthday, valentines or an unbirthday. What better way than a box of champagne chocolate truffles? Luckily there are options to suit all budgets and all tastes which include dark, milk 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.
Some of you may have a much bigger allowance, or it is for an extra special celebration, then Fortnum and Mason's is the only place to go. A store which has been trading since 1707, and the unlikely inventor of the great culinary thing that is a scotch egg! They offer a combination of a bottle of Fortnum Champers and two (yes two) boxes of truffly goodness for the sum of sixty pounds. Maybe the person who you give this to will let you have some.
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.
For the truffles you will need 250 g of dark and 200 g of milk chocolate, 100 ml double cream, 65 g butter, 500 g icing sugar (I didn't say they were low calorie!), and 100 ml of pink champagne and 4 tsp of brandy. For the dip a further 750 g of dark chocolate is required.
This recipe is in two parts; you melt 750 g dark chocolate in a bowl placed over boiling water in a saucepan. Be extra careful not to let it burn or to let water splash into the bowl. It is best to do this bit last.
For the truffle mixture chop the dark and milk choccies in a bowl. In a pan bring the cream and the butter to boil before pouring over the chopped chocolate. After thirty seconds add the alcohol and mix until it is a smooth ganache.
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 prepare for the messy but fun bit. Each ball needs to be dipped in the melted chocolate and then into powdered sugar. Leave them in the sugar until firm. Now have a taste (only one or two) and then pack ready to give to your loved one.
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.
Some of you may have a much bigger allowance, or it is for an extra special celebration, then Fortnum and Mason's is the only place to go. A store which has been trading since 1707, and the unlikely inventor of the great culinary thing that is a scotch egg! They offer a combination of a bottle of Fortnum Champers and two (yes two) boxes of truffly goodness for the sum of sixty pounds. Maybe the person who you give this to will let you have some.
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.
For the truffles you will need 250 g of dark and 200 g of milk chocolate, 100 ml double cream, 65 g butter, 500 g icing sugar (I didn't say they were low calorie!), and 100 ml of pink champagne and 4 tsp of brandy. For the dip a further 750 g of dark chocolate is required.
This recipe is in two parts; you melt 750 g dark chocolate in a bowl placed over boiling water in a saucepan. Be extra careful not to let it burn or to let water splash into the bowl. It is best to do this bit last.
For the truffle mixture chop the dark and milk choccies in a bowl. In a pan bring the cream and the butter to boil before pouring over the chopped chocolate. After thirty seconds add the alcohol and mix until it is a smooth ganache.
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 prepare for the messy but fun bit. Each ball needs to be dipped in the melted chocolate and then into powdered sugar. Leave them in the sugar until firm. Now have a taste (only one or two) and then pack ready to give to your loved one.
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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