At least once in our lives we want to push the boat out and buy an elegant gift for a friend or lover. Perhaps their birthday, a celebration, or just because. There is little more decadent than champagne chocolate truffles. However, they sound expensive but they are within everyone's budget if you know where to look. The only decision you need to make is white, milk or dark.
It is possible to add this to your weekly shop at Tesco where a box of 140g will cost about seven quid. The box contains white and dark chocolate with a champagne centre. Delicious!! Even a trip to Harrods will not necessitate selling a kidney as a 125 g box will set you back about fourteen pounds. These are comprised of a ganache, with a dusting of icing sugar. My mouth is watering just thinking about it.
For an extra special gift, why not go to Fortnum and Masons. This extremely posh department store was opened in Central London in 1707, and strangely enough invented the scotch egg. Here you can buy a champagne truffle hamper. For only 60 GBP you will get two 165 g boxes of truffles and a bottle of champers. Once you have handed the gift over if you are super lucky perhaps they will share it with you!
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.
The ingredients are pretty straight forward; 200 g of milk and 250g dark chocolate chopped, 65 g of butter, 100 ml of double cream, and 500 g of icing sugar (the diet is out of the window for this), and of course alcohol, 100 ml pink champagne and 4 tsp of brandy. Drink the rest of the champagne otherwise it will go flat, but put the brandy back in the cupboard! You will also need 750 g of dark chocolate to dip the completed truffles into.
Now to make the dip. First you need to melt the 750 g of dark chocolate in a bowl over a steaming pan of water. Be careful not to burn it.
For truffles add all the chopped chocolate into a bowl. Then, add cream and butter to a pan and when it boils pour over the chopped chocolate. After thirty seconds mix it until it is a silky ganache (See, you can get Harrod's chocs at home).
This mixture has to cool, and it is best to spread it evenly over a baking tray and leave it for a few minutes. When it has cooled to a consistency where it can be piped pop it into an icing bag. Then pipe some blobs of about 2.5 centimetres onto another baking tray. Then they need to sit in the fridge until they are stiff, and you can roll them into balls. Then back in the fridge.
Now is the fun bit, dipping the balls into the tempered chocolate and then into the icing sugar where they are left until they are set. Then pop them into a sealed container until you are ready to give them to your loved one. Whatever you do don't scoff the lot before you see them.
It is possible to add this to your weekly shop at Tesco where a box of 140g will cost about seven quid. The box contains white and dark chocolate with a champagne centre. Delicious!! Even a trip to Harrods will not necessitate selling a kidney as a 125 g box will set you back about fourteen pounds. These are comprised of a ganache, with a dusting of icing sugar. My mouth is watering just thinking about it.
For an extra special gift, why not go to Fortnum and Masons. This extremely posh department store was opened in Central London in 1707, and strangely enough invented the scotch egg. Here you can buy a champagne truffle hamper. For only 60 GBP you will get two 165 g boxes of truffles and a bottle of champers. Once you have handed the gift over if you are super lucky perhaps they will share it with you!
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.
The ingredients are pretty straight forward; 200 g of milk and 250g dark chocolate chopped, 65 g of butter, 100 ml of double cream, and 500 g of icing sugar (the diet is out of the window for this), and of course alcohol, 100 ml pink champagne and 4 tsp of brandy. Drink the rest of the champagne otherwise it will go flat, but put the brandy back in the cupboard! You will also need 750 g of dark chocolate to dip the completed truffles into.
Now to make the dip. First you need to melt the 750 g of dark chocolate in a bowl over a steaming pan of water. Be careful not to burn it.
For truffles add all the chopped chocolate into a bowl. Then, add cream and butter to a pan and when it boils pour over the chopped chocolate. After thirty seconds mix it until it is a silky ganache (See, you can get Harrod's chocs at home).
This mixture has to cool, and it is best to spread it evenly over a baking tray and leave it for a few minutes. When it has cooled to a consistency where it can be piped pop it into an icing bag. Then pipe some blobs of about 2.5 centimetres onto another baking tray. Then they need to sit in the fridge until they are stiff, and you can roll them into balls. Then back in the fridge.
Now is the fun bit, dipping the balls into the tempered chocolate and then into the icing sugar where they are left until they are set. Then pop them into a sealed container until you are ready to give them to your loved one. Whatever you do don't scoff the lot before you see them.
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You can visit www.teuscherfifthavenue.com for more helpful information about The Ultimate Champagne Chocolate Truffles.
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