Every now and again we want to buy a special gift for a loved one, or for ourselves. Maybe it is a birthday, Mother's Day or just a pick-me-up day. What is more decadent than a box of champagne chocolate truffles? They do not need to break the bank with nearly all chocolate retailers selling them, in milk, dark and white chocolate.
For the majority of us, a trip to the supermarket is the limit of our budget, but that is fine. Tesco has a great box for about seven pounds for 140 grams of both white and dark choccies, all with champagne at the centre. Hmmm tasty!. For those able to splash out a little more, why not visit Harrods in Knightsbridge. Don't worry it won't break the bank. For fourteen pounds, you can get 125 g of truffles made of smooth ganache covered in icing sugar. Oh my!
Some of you may have a much bigger allowance, or it is for an extra special celebration, then Fortnum and Mason's is the only place to go. A store which has been trading since 1707, and the unlikely inventor of the great culinary thing that is a scotch egg! They offer a combination of a bottle of Fortnum Champers and two (yes two) boxes of truffly goodness for the sum of sixty pounds. Maybe the person who you give this to will let you have some.
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.
For the truffles you will need 250 g of dark and 200 g of milk chocolate, 100 ml double cream, 65 g butter, 500 g icing sugar (I didn't say they were low calorie!), and 100 ml of pink champagne and 4 tsp of brandy. For the dip a further 750 g of dark chocolate is required.
This recipe is in two parts; you melt 750 g dark chocolate in a bowl placed over boiling water in a saucepan. Be extra careful not to let it burn or to let water splash into the bowl. It is best to do this bit last.
For the main sweet put the chopped milk and dark chocolate in a bowl. Meanwhile boil the cream and butter in a saucepan. There pour this mixture over the chocolate. Let it rest for half a minute, add the champagne and brandy and mix to a ganache (just like the Harrod's truffles).
Spread this mixture over a rectangular pan to enable it to cool evenly. When it is a consistency to be piped put it in an icing bag and pipe some little lozenges onto a baking sheet, each approximately a quarter of a centimetre. Pop them in the refrigerator until they can be moulded into balls. Then stick them back in the fridge.
Now prepare for the messy but fun bit. Each ball needs to be dipped in the melted chocolate and then into powdered sugar. Leave them in the sugar until firm. Now have a taste (only one or two) and then pack ready to give to your loved one.
For the majority of us, a trip to the supermarket is the limit of our budget, but that is fine. Tesco has a great box for about seven pounds for 140 grams of both white and dark choccies, all with champagne at the centre. Hmmm tasty!. For those able to splash out a little more, why not visit Harrods in Knightsbridge. Don't worry it won't break the bank. For fourteen pounds, you can get 125 g of truffles made of smooth ganache covered in icing sugar. Oh my!
Some of you may have a much bigger allowance, or it is for an extra special celebration, then Fortnum and Mason's is the only place to go. A store which has been trading since 1707, and the unlikely inventor of the great culinary thing that is a scotch egg! They offer a combination of a bottle of Fortnum Champers and two (yes two) boxes of truffly goodness for the sum of sixty pounds. Maybe the person who you give this to will let you have some.
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.
For the truffles you will need 250 g of dark and 200 g of milk chocolate, 100 ml double cream, 65 g butter, 500 g icing sugar (I didn't say they were low calorie!), and 100 ml of pink champagne and 4 tsp of brandy. For the dip a further 750 g of dark chocolate is required.
This recipe is in two parts; you melt 750 g dark chocolate in a bowl placed over boiling water in a saucepan. Be extra careful not to let it burn or to let water splash into the bowl. It is best to do this bit last.
For the main sweet put the chopped milk and dark chocolate in a bowl. Meanwhile boil the cream and butter in a saucepan. There pour this mixture over the chocolate. Let it rest for half a minute, add the champagne and brandy and mix to a ganache (just like the Harrod's truffles).
Spread this mixture over a rectangular pan to enable it to cool evenly. When it is a consistency to be piped put it in an icing bag and pipe some little lozenges onto a baking sheet, each approximately a quarter of a centimetre. Pop them in the refrigerator until they can be moulded into balls. Then stick them back in the fridge.
Now prepare for the messy but fun bit. Each ball needs to be dipped in the melted chocolate and then into powdered sugar. Leave them in the sugar until firm. Now have a taste (only one or two) and then pack ready to give to your loved one.
About the Author:
For a delicate blend of fresh champagne chocolate truffles, don't hesitate to place your order online. Come and treat yourself now by purchasing through this site http://www.teuscherfifthavenue.com.
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