Prosecco, Strawberry And Popping Candy Truffles

Bake some homemade chocolate truffles with the Meringue Girls, London

https://www.cutoutandkeep.net/projects/prosecco-strawberry-and-popping-candy-truffles • Posted by A Bite To Eat

Homemade chocolate truffles are deceptively easy to make, yet so impressive. The perfect little treat for popping in your mouth when you’re sitting on the sofa, after dinner, or if you are planning a decadent high tea. Everyone’s heard of champagne truffles, but these use our fave fizzy Italian tipple – prosecco. MAKES 25

You will need

For the truffle ganache:
280 g Good-quality dark Chocolate (70%) 250 ml Double Cream 50 g Unsalted Butter 100 ml Prosecco (drink the rest of the bottle while eating your truffles)
For coating:
60 g Freeze-Dried Strawberries 60 g coated Popping Candy or normal ‘Fizz Wiz’ popping candy

Project Budget

Time

Difficulty

Description

Homemade chocolate truffles are deceptively easy to make, yet so impressive. The perfect little treat for popping in your mouth when you’re sitting on the sofa, after dinner, or if you are planning a decadent high tea. Everyone’s heard of champagne truffles, but these use our fave fizzy Italian tipple – prosecco. MAKES 25

Instructions

1. Line a large baking tray with baking paper.

2. Start by making the truffle ganache. Break the chocolate into squares and place in a large glass bowl. Heat the cream and butter in a saucepan over a low heat, and stir until the butter is melted. Let the cream reach a gentle simmer, then pour over the chocolate, whisking until it’s completely melted. Add the prosecco and whisk until combined. Pour the lot into a lined shallow tin and refrigerate for at least 4 hours, and preferably overnight.

3. Mix your freeze-dried strawberries and popping candy together on a large plate and set aside.

4. To shape the truffles, dip a melon baller or teaspoon into a cup of boiling water. Scrape up balls of the ganache, reshaping them with your hands if necessary, then drop them on to the plate of freeze-dried strawberries and popping candy, rolling them around to get an even coverage. Repeat until you’ve used all the ganache. Place the truffles on a baking tray lined with baking paper and chill in the fridge for about 30 minutes before enjoying.

5. Coated popping candy doesn’t absorb the moisture of the truffles, so the ‘POP’ stays until you bite into them. Uncoated ‘Fizz Wiz’ works well, but absorbs the moisture, so these are best eaten quickly. If you prefer to keep your truffles simple, just roll them in good-quality cocoa powder.