Recipe

Champagne Truffles

Dazzle your guests with these little jewels!

6 ounces semisweet chocolate, chopped
1/4 cup (1/2 stick) butter, chopped
3 tablespoons heavy cream
1 egg yolk, beaten
3 tablespoons champagne or heavy cream
1/4 cup sifted confectioners’ sugar, white sprinkles or unsweetened baking cocoa
mixed with 1/2 teaspoon cinnamon

Combine the chocolate, butter and heavy cream in a medium saucepan. Cook over low heat until the chocolate melts, stirring constantly. Stir a small amount of the hot mixture into the egg yolk; stir the egg yolk mixture into the hot mixture. Cook over medium heat for 2 minutes longer, stirring constantly.

Remove from the heat and stir in the champagne. Spoon into a small mixing bowl. Chill for 1 hour or until completely cool, stirring occasionally.

Beat at medium speed for 1 minute or until the color lightens and the mixture is slightly fluffy. Chill for 30 minutes longer or until the mixture holds its shape.

Shape into 1-inch balls by scraping a small ice cream scoop, melon baller or spoon across the surface of the chilled mixture. Place on a tray lined with waxed paper. Chill until very firm.

Roll the truffles gently in the confectioners’ sugar or small white sprinkles or in a mixture of unsweetened baking cocoa and cinnamon. Place in decorative foil cups to serve.

Makes twenty-five to thirty

.