Champagne truffles are an easy creamy sweet delicate desert that you can make with only a small number of ingredients. They are delicate enough to offer them to guests at a special event or party or just to have on hand for your family and friends when you are all looking for a sweet little snack. These delicate little treats are also a favorite around the Christmas holiday and other special occasions.
Before you start, you need to make sure that you have all of the necessary ingredients. You are going to need a bit of butter, powdered sugar, cocoa powder, condensed sweet milk, vanilla extract, mini candy wrappers to present them in and of course you need some champagne. While you can usually find most of the ingredients on your list at the local grocery store or food market, the liquor is probably going to need to be purchased at a local 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.
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.
Once each piece has been completed, return them to the fridge for a while longer, about an hour or two. Approximately an hour before you plan to serve them to your guests, remove them from the fridge to give them time to soften a bit.
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 start, you need to make sure that you have all of the necessary ingredients. You are going to need a bit of butter, powdered sugar, cocoa powder, condensed sweet milk, vanilla extract, mini candy wrappers to present them in and of course you need some champagne. While you can usually find most of the ingredients on your list at the local grocery store or food market, the liquor is probably going to need to be purchased at a local 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.
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.
Once each piece has been completed, return them to the fridge for a while longer, about an hour or two. Approximately an hour before you plan to serve them to your guests, remove them from the fridge to give them time to soften a bit.
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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