If you enjoy a glass or two of prosecco, you are going to love these Prosecco Truffles. A light prosecco flavoured centre encased in creamy milk chocolate, these chocolate truffles are rich and luxurious and surprisingly easy to make.
Like my popular coffee truffles I have used the easy hand rolling technique to coat the truffles. It is quick and easy, if a little messy. I have coated the truffles in milk chocolate which I think works well with the filling. If you prefer plain chocolate by all means coat them in plain chocolate.
Whichever chocolate you use to coat, it is important that you temper it so that it sets to a shiny finish. Tempering is explained in more detail on the recipe for the coffee truffles. Basically, it requires heating and then cooling the chocolate. My preferred method is to use what is known as the seeding method. Most of the chocolate is melted (taking care not to over heat it) then the remaining chocolate is stirred into it which cools the melted chocolate down again, ready for working. It is a little harder to temper milk than dark chocolate, but don’t worry these chocolates are then brushed with some gold dusting powder (available on line and from cake decorating suppliers) which will hide any imperfections.
If you don’t have time to roll the truffles in chocolate, roll them in cocoa powder or some icing sugar blitzed with some freeze dried raspberries to produce a pink sugary paste for a really pretty effect
The perfect gift for someone special
These prosecco truffles can be made up to a week in advance as long as you store them in a cool, dry place. Packed into a pretty box or in cellophane bags tied with a pretty ribbon, they will make a perfect gift for someone special. They are also the perfect indulgent treat with a glass or two of prosecco. I can think of worse ways to spend an evening! Or serve them at the end of a special meal with a cup of coffee for a perfect finish. The possibilities are endless.
Step by step Prosecco Truffles
- 200 g milk chocolate
- 50 g plain chocolate
- 100 ml double cream
- 20 g unsalted butter
- 75 ml prosecco sparkling wine
- cocoa powder for dusting
To coat the truffles
- 500 g milk chocolate
- edible gold dusting powder
- Place the chocolate on a chopping board and chop into small pieces. Alternatively use chocolate pellets. Place in a heatproof bowl. Add the cream and butter. Place over a pan of hot water and heat gently. Stir until the chocolate and butter melts and combines with the cream to produce a smooth ganache.
- Remove from the heat and allow to stand for about 15 minutes to cool slightly. Using a hand held electric whisk, gradually whisk in the prosecco. Continue whisking until the ganache has thickened sufficiently to pipe.
- Spoon into a piping bag fitted with a 1cm plain nozzle. Pipe about 40 small, even sized blobs onto a baking tray lined with baking parchment. Chill for 20 minutes or until just firm. The neater the blobs are at this stage the better as there will be less rolling which can be a bit messy.
- Lightly dust the chilled ganache with cocoa powder. Then sprinkle a generous layer of cocoa powder onto a small plate. Place a blob of ganache onto the plate and, using your fingers, roll into a ball and return to the baking sheet. Make sure you keep your hands cool. Once you have rolled all the balls chill again for at least 10 minutes .
- To coat the truffles, melt about two thirds of the chocolate over a pan of hot water. Remove from the heat. Add the remaining chocolate and stir continuously until all the chocolate has melted.
- Dip the fingertips of both hands into the now tempered chocolate and pick up a truffle. Roll the truffle in a circular movement between your fingertips until coated in the chocolate. Place on a clean sheet of baking parchment.
- Once all the truffles have been dipped, repeat the rolling again to add a second, slightly thicker, layer of chocolate. Return to the baking parchment and allow to set.