Champagne Truffles

TOTAL TIME: 3 hr 5 min
Prep: 30 min
Inactive Prep: 2 hr 30 min
Cook: 5 min
 
YIELD: 30 truffles
LEVEL: Easy

ingredients

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Directions

Making the chocolate mixture: Cook the cream over medium heat until steaming. Place the chocolate into a bowl. Pour the hot cream over the chocolate and stir until everything is well combined. Add the champagne and hazelnut liqueur and mix well. Refrigerate for 2 hours to chill.

Making the truffles: After the chocolate has set, shape into truffle balls using a small ice cream scoop. Roll each truffle in the coarse sugar. Refrigerate for another 30 minutes.

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  • on December 30, 2013

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    I usually give all of Nadia G's recipe at 5 as they are all awesome. I give this one a 3. I felt that the batter was easy to make and the taste was great! I also loved that it involved minimal ingredients. However, the recipe says just take the truffles and roll into ball, I had difficulty with that. The batter was too sticky. I even popped it in the freezer for a bit before and after scooping the balls and they were still too sticky. I tried to butter my hands to roll and that did not work either. I just ended up using a spoon to scoop the batter into small baking cups and they did not turn out as pretty as I would have liked. Maybe someone will have better luck than I did making the balls. Otherwise good recipe.

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