Champagne Truffles

Описание: Happy Valentine's Day! I've saved the most decadent, the most sophisticated and the most delicious treat for last. Show your sweetheart just how much you love them with these silky bites of pure heaven.

Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler

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Champagne Truffles
Inspired by A Passion for Chocolate

12 oz., 355g, semisweet chocolate bars, coarsely chopped
½ cup, 113g, butter, cut into small pieces
6 tablespoons, 177ml, whipping cream
2 beaten egg yolks
6 tablespoons, 177ml, champagne
unsweetened cocoa powder and powdered sugar

Combine semisweet chocolate, butter, and whipping cream in a double boiler, melting gently and stirring frequently until the chocolate has melted completely. Gradually stir in two tablespoons worth of the hot chocolate mixture into the egg yolks. Once combined, pour the egg yolk mixture into the chocolate mixture and continue to cook it for two minutes.

Remove the bowl from the double boiler and place on a towel. Stir in the champagne and allow the mixture to cool to room temperature (about 45 minutes) before covering and chilling in the refrigerator for 1 hour, or until completely cooled.

Beat the cooled truffle mixture with a hand mixer on medium speed for about 1 minute or until the color lightens and the mixture is slightly fluffy. Return the mixture to fridge for at least 30 minutes, or until the mixture holds its shape.

Line a baking sheet with wax paper. Using a 2 teaspoon (number 60) disher, scoop out truffle mixture onto the prepared pan and then return the truffles to fridge to chill until firm. Once the truffles are firm, roll them in either the unsweetened cocoa powder or powdered sugar to finish them.

The truffles can be stored in an air tight container in the fridge for up to two weeks.

Regular episodes of Laurice's Kitchen will resume this Wednesday evening. See you then.