Truffles are regarded as an indulgent treat and its assumed that you cannot make them at home because the recipe is pretty difficult to follow. Well, actually its a very simple recipe and once you know how to handle your chocolate you will become an expert truffle maker. Its pretty simple to make homemade champagne truffles all you have to do is to follow the recipe accurately.
All you have to do is to take plain chocolate, it could be white, milk or dark which ever variety you prefer the most. Usually, plain milk chocolate is preferred as it compliments the taste of champagne. If you use dark chocolate it may taste a bit too bitter after you add champagne to your mixture.
Take the chocolate bar and break it into small pieces and then finally grind it up using a food processor. The reason you have to grind up the chocolate is because if you try to work with small pieces of chocolate, it would leave a bit of lump and you won't like a lump in your truffle.
Place a small saucepan on the stove and pour in cream, little amount of champagne and some butter and just lightly warm up this mixture. You don't have to boil it up otherwise champagne would just evaporate. Use full fat cream if you want to get a creamy texture. Afterwards add the mixture over the chocolate and blend it up until smooth and creamy in texture.
Mix everything well together until it forms a smooth creamy texture. To give it an additional flavor, include a touch of yogurt in it. To ensure that the mixture is set, you have to refrigerate it for about eight hours or more so that it doesn't look runny anymore. It will thicken up after a few hours time and then you're good to go. This is the fundamental truffle blend which you can use to make plain and also different assortments of truffle.
Always use good quality chocolate for your truffles because otherwise they won't taste good at all. Opt for brands that you can trust instead of buying something that is just cheap. Also, the champagne you use should be of good quality otherwise the truffles would taste too bitter to consume.
You have to handle the truffle mixture very carefully because as soon as you take it out of the fridge and start handling it, the mixture begins to melt because its too delicate to handle. Try to make truffles as quickly as you can so that they retain their shape and look beautiful. Put them back in fridge once you are done so that they get some more time to set.
You could add different flavors to your truffle mixture like, chopped ginger, nuts, dried fruits and much more. Make sure that the additional flavors that you're using compliment the overall taste of the truffles. They remain good in taste for a couple of days time or you can also freeze them and they will taste the same once defrosted.
All you have to do is to take plain chocolate, it could be white, milk or dark which ever variety you prefer the most. Usually, plain milk chocolate is preferred as it compliments the taste of champagne. If you use dark chocolate it may taste a bit too bitter after you add champagne to your mixture.
Take the chocolate bar and break it into small pieces and then finally grind it up using a food processor. The reason you have to grind up the chocolate is because if you try to work with small pieces of chocolate, it would leave a bit of lump and you won't like a lump in your truffle.
Place a small saucepan on the stove and pour in cream, little amount of champagne and some butter and just lightly warm up this mixture. You don't have to boil it up otherwise champagne would just evaporate. Use full fat cream if you want to get a creamy texture. Afterwards add the mixture over the chocolate and blend it up until smooth and creamy in texture.
Mix everything well together until it forms a smooth creamy texture. To give it an additional flavor, include a touch of yogurt in it. To ensure that the mixture is set, you have to refrigerate it for about eight hours or more so that it doesn't look runny anymore. It will thicken up after a few hours time and then you're good to go. This is the fundamental truffle blend which you can use to make plain and also different assortments of truffle.
Always use good quality chocolate for your truffles because otherwise they won't taste good at all. Opt for brands that you can trust instead of buying something that is just cheap. Also, the champagne you use should be of good quality otherwise the truffles would taste too bitter to consume.
You have to handle the truffle mixture very carefully because as soon as you take it out of the fridge and start handling it, the mixture begins to melt because its too delicate to handle. Try to make truffles as quickly as you can so that they retain their shape and look beautiful. Put them back in fridge once you are done so that they get some more time to set.
You could add different flavors to your truffle mixture like, chopped ginger, nuts, dried fruits and much more. Make sure that the additional flavors that you're using compliment the overall taste of the truffles. They remain good in taste for a couple of days time or you can also freeze them and they will taste the same once defrosted.
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