Chocolate Champagne Truffles

3. May 2015

I've been preparing for you for a home chocolate truffle for a long time, and it finally happened. I think that with the approaching feast of mothers, your home will find a festive time to serve home-made truffles in any possible form.
I've been choosing festive and delicious truffles with champagne and cognac for today because the taste of chocolate is greatly blended with alcohol. Its fine flavor in pralines or truffles is not only good but also prolongs its durability. And at the same time I will be a little bit honored with the support of Vuive Clicquotue in creating my video recipes.

Take the recipe as a basic tutorial and experiment. The chocolate ratio is important to other fluids, choosing chocolate also gives you a sense of taste, and then you can play with different extracts. Try adding lavender, rose, orange or jasmine. For example, roasted chopped nuts are great not only for wrapping, but also for filling. You can make a center, for example, from marzipan and wrap in ground almonds. The combination is countless and you just have to start generating and experimenting.
And because I've encountered a problem with this truffle-praline theme, how to treat these delicacies nicely, practically and in a gift wrap, we bought a praline box from our Belgian partner Chocolate World. They are in white, natural and gold. And beautiful fabrics of modern ribbons and strings have been in the mall and menthol shop for a few weeks now.

20 minut - porce

Postup

Dice the chocolate, if the table is in the form of small callets (droplets), is already ready and put it in the middle bowl. Bring the cream to boil, then pour hot chocolate. Start chocolate with the cream to mix and in a while you will create a delicate base cream, which is also called ganache. It is used as the basis of all chocolate truffles, creams or as a topping. Now we add the champagne, mix well, and once it blends together, add cognac and a few drops of violet extract. Let the mixture cool for at least one hour to fade and shape or cut it. Ideal is also on the second day. If the mixture is poured on a sheet or another container lined with fresh foil, then it will be better to remove the mass.)

Prepare a bowl of cocoa. Using a spoon or if you have a bell shaped fruit cutter, shape shapes of similar size. Then take each piece into your hand and form a finer ball between your palms. It is good to cool your hands with cold water or use kitchen / surgical rubber gloves to minimize the heat transfer from your hands, and chocolate will be less melted. At the end, wrap each ball in a cocoa for a classic final look.