How to make it

  • In a heavy medium saucepan combine semisweet chocolate, butter and whipping cream. Stirring constantly cook over low heat until chocolate is melted. Add in egg yolk mixture and stir. Cook and stir over medium low heat for 2 minutes. Remove from heat. Stir in champagne and transfer truffle mixture to a bowl. Cover and refrigerate for 1 hour or until cool and smooth stirring occasionally. Beat cooled truffle mixture with electric mixer over medium for 1 minute. Refrigerate for 30 minutes or until mixture holds its shape. Line a baking sheet with waxed paper. Use a small scoop or spoon to form 1 inch balls. Place each piece on the prepared baking sheet. Cover and chill in the refrigerator until firm. Roll truffles in cocoa or powdered sugar and serve.

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  • knoxcop 11 years ago
    Oh my! These would be a WONDERFUL addition to the Valentine's menu for my cake biz this year. THANK YOU FOR THIS ONE!
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