Champagne truffles are a fabulous sweet and creamy little desert that you can create with simplicity and just a handful of ingredients and a little bit of time. They are fancy enough to offer at a party or event or just to simply have something for family and friends to indulge in with you at anytime. These cute little treats can also make great little gifts whether they are for Christmas or another special occasion.
Before you begin baking, to save on time and frustration, make sure you have all of the ingredients you will need. Butter or margarine, powdered sugar, fine quality cocoa powder, sweetened milk, vanilla and champagne, decorative mini paper cups. Usually most of the items on the list can be found at a grocery store or sometimes even a convenience store but, the liquor will probably only be found at a liquor store.
Once you have all of your ingredients ready, start by melting 3/4 cup of butter over the stove in a sauce pan at a low temperature, watching the butter very carefully so, not to allow the butter to burn. Once the butter has been melted, add 3/4 cup cocoa powder and mix it until it is well blended. Next, add the one can of sweetened milk and stir it until the all the ingredients become smooth.
When your mixture appears to be smooth and thick, remove the sauce pan from the stove and stir in one teaspoon of vanilla extract into your mixture. Then pour the batter into another bowl to allow it time to cool. Once the mixture has cooled to room temperature, you are ready to move on to your next step.
The liquor should be added to the recipe next. Three tablespoons are needed and should be blended in well. Once the texture of your mixture becomes smooth again, cover your mixing bowl and allow it to sit in the fridge for about four to five hours.
When ready, carefully roll the batter into small bite size balls. After you have finished shaping your chocolate treats, roll each individual piece around in a small quantity of either powdered sugar or cocoa powder, then if desired, place each individual piece into a mini candy wrapper to give it an even fancier presentation.
Once each piece is ready, put them back into the fridge a bit longer, about an hour or two, to allow them to set again. About an hour or so before you plan on serving them, take them out of the fridge so they have time to come down to room temperature so they will have a softer texture.
To keep the champagne truffles, store any unused pieces in the refrigerator or a cool dry area in a sealable, air tight container. To keep this delicate candy much longer, it is a good idea to wrap each piece of candy separately in a piece of plastic wrap, return it to the air tight container and place in a freezer for up to one year.
Before you begin baking, to save on time and frustration, make sure you have all of the ingredients you will need. Butter or margarine, powdered sugar, fine quality cocoa powder, sweetened milk, vanilla and champagne, decorative mini paper cups. Usually most of the items on the list can be found at a grocery store or sometimes even a convenience store but, the liquor will probably only be found at a liquor store.
Once you have all of your ingredients ready, start by melting 3/4 cup of butter over the stove in a sauce pan at a low temperature, watching the butter very carefully so, not to allow the butter to burn. Once the butter has been melted, add 3/4 cup cocoa powder and mix it until it is well blended. Next, add the one can of sweetened milk and stir it until the all the ingredients become smooth.
When your mixture appears to be smooth and thick, remove the sauce pan from the stove and stir in one teaspoon of vanilla extract into your mixture. Then pour the batter into another bowl to allow it time to cool. Once the mixture has cooled to room temperature, you are ready to move on to your next step.
The liquor should be added to the recipe next. Three tablespoons are needed and should be blended in well. Once the texture of your mixture becomes smooth again, cover your mixing bowl and allow it to sit in the fridge for about four to five hours.
When ready, carefully roll the batter into small bite size balls. After you have finished shaping your chocolate treats, roll each individual piece around in a small quantity of either powdered sugar or cocoa powder, then if desired, place each individual piece into a mini candy wrapper to give it an even fancier presentation.
Once each piece is ready, put them back into the fridge a bit longer, about an hour or two, to allow them to set again. About an hour or so before you plan on serving them, take them out of the fridge so they have time to come down to room temperature so they will have a softer texture.
To keep the champagne truffles, store any unused pieces in the refrigerator or a cool dry area in a sealable, air tight container. To keep this delicate candy much longer, it is a good idea to wrap each piece of candy separately in a piece of plastic wrap, return it to the air tight container and place in a freezer for up to one year.
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