Champagne Truffles

5 ingredients
2 steps

Ingredients

  • 1/4 cup Champagne, at room temperature
  • 1 tablespoon light-colored corn syrup
  • 6 ounces milk chocolate, finely chopped
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon unsweetened cocoa

Directions

  1. 1
    Combine first 4 ingredients in the top of a double boiler. Cook over simmering water until chocolates completely melt, stirring constantly. Pour mixture into a 9-inch pie plate. Cover surface with plastic wrap. Refrigerate 2 hours or until firm.
  2. 2
    Scoop chocolate mixture with a spoon into 15 equal portions. Roll each portion into a ball. Place cocoa in a shallow bowl. Roll chocolate balls in cocoa to coat completely. Refrigerate until ready to serve.

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