Champagne truffles are a great sweet, creamy little treat that can be made at home easily with just a few ingredients and a bit of patients. They are delicate enough to serve at an event or party or simply make them to indulge in yourself with family and friends when you are in the mood for a little treat. They can also be offered as great little gifts for Christmas or any special occasion.
Before you begin, you will want to make sure you have all of the ingredients on hand. You are going to need some butter, sweetened condensed milk, quality cocoa powder, powdered sugar, vanilla extract, mini candy wrappers and of course, your favorite brand of champagne. While the liquor can be found at your favorite local liquor store, the rest of the ingredients can be found at your local grocery store.
Once you have all the ingredients on your list, melt three quarters of a cup of butter in a pan over the stove at a very low temperature. Watch the butter during the entire melting process to ensure that it does not scorch. Once the butter has finished melting, then add your cocoa powder, about three quarters of a cup will do, and stir it until it is well incorporated. Then add one can of sweetened condensed milk, again, stirring until it is incorporated and smooth.
When the ingredients appear thick and smooth, remove the pan from the stove's burner and add in one teaspoon of the vanilla extract. Once incorporated, pour the entire batter in a mixing bowl and give it some time to cool. Once the batter has cooled off to room temperature, you can then continue on to the next step.
Add three tablespoons of champagne to your mixture and mix it until it too is well blended. Once the mixture is smooth, cover the bowl and allow it to set in the refrigerator for about four to five hours until the mixture becomes slightly hardened.
When they are ready to come out of the fridge, gently roll the mixture out either scooping it in your hands or with a teaspoon or tablespoon and shape it into bite size pieces. Once shaped, roll each little piece in cocoa or the powdered sugar, then if you would like, put each into one of the decorative mini cups.
After each piece of candy has been coated with your preferred topping and put in mini candy wrappers, place them back in the refrigerator and allow them to set again for approximately another hour or two. Remove them from the refrigerator approximately one hour before you are planning on serving them so they will have the opportunity to soften to room temperature.
To keep the champagne truffles, store any unused pieces in the refrigerator or a cool dry area in a sealable, air tight container. To keep this delicate candy much longer, it is a good idea to wrap each piece of candy separately in a piece of plastic wrap, return it to the air tight container and place in a freezer for up to one year.
Before you begin, you will want to make sure you have all of the ingredients on hand. You are going to need some butter, sweetened condensed milk, quality cocoa powder, powdered sugar, vanilla extract, mini candy wrappers and of course, your favorite brand of champagne. While the liquor can be found at your favorite local liquor store, the rest of the ingredients can be found at your local grocery store.
Once you have all the ingredients on your list, melt three quarters of a cup of butter in a pan over the stove at a very low temperature. Watch the butter during the entire melting process to ensure that it does not scorch. Once the butter has finished melting, then add your cocoa powder, about three quarters of a cup will do, and stir it until it is well incorporated. Then add one can of sweetened condensed milk, again, stirring until it is incorporated and smooth.
When the ingredients appear thick and smooth, remove the pan from the stove's burner and add in one teaspoon of the vanilla extract. Once incorporated, pour the entire batter in a mixing bowl and give it some time to cool. Once the batter has cooled off to room temperature, you can then continue on to the next step.
Add three tablespoons of champagne to your mixture and mix it until it too is well blended. Once the mixture is smooth, cover the bowl and allow it to set in the refrigerator for about four to five hours until the mixture becomes slightly hardened.
When they are ready to come out of the fridge, gently roll the mixture out either scooping it in your hands or with a teaspoon or tablespoon and shape it into bite size pieces. Once shaped, roll each little piece in cocoa or the powdered sugar, then if you would like, put each into one of the decorative mini cups.
After each piece of candy has been coated with your preferred topping and put in mini candy wrappers, place them back in the refrigerator and allow them to set again for approximately another hour or two. Remove them from the refrigerator approximately one hour before you are planning on serving them so they will have the opportunity to soften to room temperature.
To keep the champagne truffles, store any unused pieces in the refrigerator or a cool dry area in a sealable, air tight container. To keep this delicate candy much longer, it is a good idea to wrap each piece of candy separately in a piece of plastic wrap, return it to the air tight container and place in a freezer for up to one year.
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