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 of your ingredients ready, start by melting 3/4 cup of butter over the stove in a sauce pan at a low temperature, watching the butter very carefully so, not to allow the butter to burn. Once the butter has been melted, add 3/4 cup cocoa powder and mix it until it is well blended. Next, add the one can of sweetened milk and stir it until the all the ingredients become 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.
The liquor should be added to the recipe next. Three tablespoons are needed and should be blended in well. Once the texture of your mixture becomes smooth again, cover your mixing bowl and allow it to sit in the fridge for about four to five hours.
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.
If you have leftover champagne truffles, they can be stored either in a cool room or in the fridge in an food storage container. If you would like to keep them for a long period of time, just wrap each chocolate in a piece of wax paper or plastic wrap and place them into the food storage container and place them into a freezer for up to one 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 of your ingredients ready, start by melting 3/4 cup of butter over the stove in a sauce pan at a low temperature, watching the butter very carefully so, not to allow the butter to burn. Once the butter has been melted, add 3/4 cup cocoa powder and mix it until it is well blended. Next, add the one can of sweetened milk and stir it until the all the ingredients become 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.
The liquor should be added to the recipe next. Three tablespoons are needed and should be blended in well. Once the texture of your mixture becomes smooth again, cover your mixing bowl and allow it to sit in the fridge for about four to five hours.
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.
If you have leftover champagne truffles, they can be stored either in a cool room or in the fridge in an food storage container. If you would like to keep them for a long period of time, just wrap each chocolate in a piece of wax paper or plastic wrap and place them into the food storage container and place them into a freezer for up to one year.
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