Champagne truffles are a fabulous sweet and creamy little desert that you can create with simplicity and just a handful of ingredients and a little bit of time. They are fancy enough to offer at a party or event or just to simply have something for family and friends to indulge in with you at anytime. These cute little treats can also make great little gifts whether they are for Christmas or another 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.
When you are ready, put a pot over the stove melt 3/4 cup of butter or margarine slowly. Butter and margarine have a tendency to burn easily so make sure to watch it carefully as it melts. Once melted, add about three quarters of a cup of fine cocoa powder and stir to blend in. Then add the entire can of sweetened milk, again maker sure you stir until it is well blended and becomes 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 is ready, put them back into the fridge a bit longer, about an hour or two, to allow them to set again. About an hour or so before you plan on serving them, take them out of the fridge so they have time to come down to room temperature so they will have a softer texture.
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.
When you are ready, put a pot over the stove melt 3/4 cup of butter or margarine slowly. Butter and margarine have a tendency to burn easily so make sure to watch it carefully as it melts. Once melted, add about three quarters of a cup of fine cocoa powder and stir to blend in. Then add the entire can of sweetened milk, again maker sure you stir until it is well blended and becomes 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 is ready, put them back into the fridge a bit longer, about an hour or two, to allow them to set again. About an hour or so before you plan on serving them, take them out of the fridge so they have time to come down to room temperature so they will have a softer texture.
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.