You’re not blushing, we are. How could we not at the prospect of these opulent truffles? Blush-coloured Pink Champagne Truffles might be synonymous with celebration, but we hardly think you need a special occasion to enjoy these. Walk past our chocolate factory and you’ll hear Champagne corks popping. An emulsion of chocolate and cream. When warm it is rather liquid, but it will firm up when chilled so you will be able to form the balls. The first time I've made these champagne truffles I used the wine directly from the bottle. The balls were lovely, but I could not taste much of the alcohol. So I thought that reducing the sparkling wine might increase the flavor. It worked.

Step 4 Make the coating: In a large heatproof bowl, melt white chocolate and coconut oil in 30 second intervals until melted. Dip each chilled cake ball into melted chocolate. Place on a parchment-lined baking sheet to harden. Using only the finest ingredients available, our Marc De Champagne selection are more than just truffles. Offering a distinctive flavour, Marc De Champagne is a brandy that originates from the revered Champagne region of northeast France. The Marc De Champagne distillation process results in a clear liquor, utilising the pomace of pressed grapes and, when the liquor and truffles combine, the result is a delicate scent and unique creamy flavour – a luxurious gift for any chocolate connoisseur. Prosecco Truffles Our Champagne egg consists of two perfectly balanced halves: one 40% milk chocolate, and the other strawberry-white and milk chocolate. The blend of rich, mellow cacao and tangy, zesty strawberries emulates a matrimony of flavour made in heaven. Step 2 Meanwhile, make frosting: In a large bowl with a hand mixer, beat butter until fluffy. Add powdered sugar and beat until combined, then add Champagne, vanilla, and salt and beat until combined. Beat in food coloring.Ganache can have a different consistency, depending on what you need it for. To make truffles the perfect ratio between the chocolate and the cream is 2:1 so in this case 250 g/ 8.8 oz to 125 g/ 4.4 oz cream.

Once smooth add 4-5 tablespoons of the reduced champagne and the butter. Stir very well to combine. (4) Flavoured with real champagne. We would never opt for anything else, whereas other chocolatiers use Marc de Champagne – a fiery spirit made from grape skins and stalks. We only ever use the stuff that we would drink ourselves. Anything other than authenticity means you lose all the delicate, nuanced floral notes found in the best champers.Bring to a boil, reduce the heat to medium and let simmer for about 8-10 minutes until the liquid is reduced to about ¼ cup and has a darker color. Let cool completely. It is the most important ingredient and it will make or break your truffles, this dessert will only taste good if the chocolate is good. Perfect for a little indulgence on your own, these truffles are the ultimate treat; champagne can do wonders to lift the soul. When you add in the rich, comforting milk chocolate along with the floral fresh notes of strawberry, it becomes clear why these truffles are a challenge to share!