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 baking, to save on time and frustration, make sure you have all of the ingredients you will need. Butter or margarine, powdered sugar, fine quality cocoa powder, sweetened milk, vanilla and champagne, decorative mini paper cups. Usually most of the items on the list can be found at a grocery store or sometimes even a convenience store but, the liquor will probably only be found at a liquor 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 everything appears thick and smooth it is time to take it off the stove and add the vanilla. You will need one teaspoon of vanilla. Once you have the vanilla well blended in, transfer the mixture to a mixing bowl to allow time for it to cool. Once it has cooled to about room temperature, you can go to the next step in the process.
Three tablespoons of champagne should now be added to the batter and mixed until it has been blended in. Once smooth, cover the bowl and leave it in the fridge for between four and five hours to allow the batter to set.
Once sufficient time has passed, bring the chocolate candies out of the fridge and roll the mixture into small balls, you can use a teaspoon or a tablespoon to measure the mixture, depending on the size you prefer. After you have shaped the chocolate candy, then roll each piece into a small amount of powdered sugar or cocoa powder then place each one in the mini candy wrappers.
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.
Leftover champagne truffles, can be stored in an area of the kitchen that is cool and dry or the fridge inside an air tight food storage container. To allow them to keep even longer, wrap each piece individually in plastic wrap and return it to the food storage container and then put the container into the freezer for about a year.
Before you begin baking, to save on time and frustration, make sure you have all of the ingredients you will need. Butter or margarine, powdered sugar, fine quality cocoa powder, sweetened milk, vanilla and champagne, decorative mini paper cups. Usually most of the items on the list can be found at a grocery store or sometimes even a convenience store but, the liquor will probably only be found at a liquor 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 everything appears thick and smooth it is time to take it off the stove and add the vanilla. You will need one teaspoon of vanilla. Once you have the vanilla well blended in, transfer the mixture to a mixing bowl to allow time for it to cool. Once it has cooled to about room temperature, you can go to the next step in the process.
Three tablespoons of champagne should now be added to the batter and mixed until it has been blended in. Once smooth, cover the bowl and leave it in the fridge for between four and five hours to allow the batter to set.
Once sufficient time has passed, bring the chocolate candies out of the fridge and roll the mixture into small balls, you can use a teaspoon or a tablespoon to measure the mixture, depending on the size you prefer. After you have shaped the chocolate candy, then roll each piece into a small amount of powdered sugar or cocoa powder then place each one in the mini candy wrappers.
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.
Leftover champagne truffles, can be stored in an area of the kitchen that is cool and dry or the fridge inside an air tight food storage container. To allow them to keep even longer, wrap each piece individually in plastic wrap and return it to the food storage container and then put the container into the freezer for about a year.
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