The Happy Baker has been hard at work in her kitchen coming up with all sorts of yummy treats! Her recent newsletter incuded these very yummy pink champagne truffles and I loved making them...and licking the bowl! To make them in time for Valentine's day you will need....
3/4 Cup heavy cream
3 Tbsp softened butter
300 Grams chopped dark chocolate
Cocoa for rolling
Heat cream in a small heavy saucepan over medium heat until tiny bubbles form around edges. Add butter, stir until melted.
Place chopped chocolate in a bowl, pour heated cream over top. Stir until melted. Stir in champagne.
Pour chocolate in a shallow dish. Cover with plastic wrap. Place dish in fridge for about 30 minutes to set. Using a melon baller make small balls of chocolate. Place on a lined cookie sheet and set in fridge for another 30 minutes.
Dip your hands in cocoa. Roll truffles to smooth out texture and then roll in cocoa. Store in an airtight container in the fridge for a couple of weeks.
Dont they look delicious? I can assure you they are! The Happy Baker gave me a sneak peek at the recipe so I made them at Christmas for myself and High Heeled Life...she ate a few before going on her trip and said when she came back 2 weeks later the truffles were just as smooth and creamy as they were when I gave them to her!