Friday, September 18, 2009

Chocolate champagne truffles.

1 cup of heavy cream
12 oz bittersweet chocolate
3-4 tbsp Marc de Champagne
1/3 cup unsweetened cocoa

Gently warm cream in a saucepan over medium heat until small bubbles appear at pan edges. Place chocolate in a food processor, poor warm cream over the top, and allow to sit for 15 seconds before blending smooth. Add liquer to taste and chill until firm (about 3 hours). Use a teaspoon to scoop up 1 inch balls and place in a bowl with cocoa powder. Coat to form truffle. Can be stored in refrigerator for two weeks, but they won't last that long.


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