Everyone wants to treat themselves or someone special once in a while; whether it is for birthday, valentines or an unbirthday. What better way than a box of champagne chocolate truffles? Luckily there are options to suit all budgets and all tastes which include dark, milk and white chocolate.
For the majority of us, a trip to the supermarket is the limit of our budget, but that is fine. Tesco has a great box for about seven pounds for 140 grams of both white and dark choccies, all with champagne at the centre. Hmmm tasty!. For those able to splash out a little more, why not visit Harrods in Knightsbridge. Don't worry it won't break the bank. For fourteen pounds, you can get 125 g of truffles made of smooth ganache covered in icing sugar. Oh my!
For those on a bigger budget, or if it is an extra special gift, or huge apology, then Fortnum and Mason's is the place to go. This store was opened in 1707 and in 1738 rather surprisingly invented scotch eggs. The truffle hamper is what you are after however. For the sum of sixty pounds, you receive two boxes of 165 g truffles and a bottle of bubbly. If you are lucky the recipient of this hamper will want to share it with you.
For those who hate store-bought gifts, if you have a little patience in the kitchen, champagne truffles are not that difficult to make yourself. They are fiddly and a little messy but forty balls of choclatey goodness is so worth it.
For the truffles you will need 250 g of dark and 200 g of milk chocolate, 100 ml double cream, 65 g butter, 500 g icing sugar (I didn't say they were low calorie!), and 100 ml of pink champagne and 4 tsp of brandy. For the dip a further 750 g of dark chocolate is required.
This recipe is in two parts; you melt 750 g dark chocolate in a bowl placed over boiling water in a saucepan. Be extra careful not to let it burn or to let water splash into the bowl. It is best to do this bit last.
For truffles add all the chopped chocolate into a bowl. Then, add cream and butter to a pan and when it boils pour over the chopped chocolate. After thirty seconds mix it until it is a silky ganache (See, you can get Harrod's chocs at home).
This mixture has to cool, and it is best to spread it evenly over a baking tray and leave it for a few minutes. When it has cooled to a consistency where it can be piped pop it into an icing bag. Then pipe some blobs of about 2.5 centimetres onto another baking tray. Then they need to sit in the fridge until they are stiff, and you can roll them into balls. Then back in the fridge.
Now is the fun bit, dipping the balls into the tempered chocolate and then into the icing sugar where they are left until they are set. Then pop them into a sealed container until you are ready to give them to your loved one. Whatever you do don't scoff the lot before you see them.
For the majority of us, a trip to the supermarket is the limit of our budget, but that is fine. Tesco has a great box for about seven pounds for 140 grams of both white and dark choccies, all with champagne at the centre. Hmmm tasty!. For those able to splash out a little more, why not visit Harrods in Knightsbridge. Don't worry it won't break the bank. For fourteen pounds, you can get 125 g of truffles made of smooth ganache covered in icing sugar. Oh my!
For those on a bigger budget, or if it is an extra special gift, or huge apology, then Fortnum and Mason's is the place to go. This store was opened in 1707 and in 1738 rather surprisingly invented scotch eggs. The truffle hamper is what you are after however. For the sum of sixty pounds, you receive two boxes of 165 g truffles and a bottle of bubbly. If you are lucky the recipient of this hamper will want to share it with you.
For those who hate store-bought gifts, if you have a little patience in the kitchen, champagne truffles are not that difficult to make yourself. They are fiddly and a little messy but forty balls of choclatey goodness is so worth it.
For the truffles you will need 250 g of dark and 200 g of milk chocolate, 100 ml double cream, 65 g butter, 500 g icing sugar (I didn't say they were low calorie!), and 100 ml of pink champagne and 4 tsp of brandy. For the dip a further 750 g of dark chocolate is required.
This recipe is in two parts; you melt 750 g dark chocolate in a bowl placed over boiling water in a saucepan. Be extra careful not to let it burn or to let water splash into the bowl. It is best to do this bit last.
For truffles add all the chopped chocolate into a bowl. Then, add cream and butter to a pan and when it boils pour over the chopped chocolate. After thirty seconds mix it until it is a silky ganache (See, you can get Harrod's chocs at home).
This mixture has to cool, and it is best to spread it evenly over a baking tray and leave it for a few minutes. When it has cooled to a consistency where it can be piped pop it into an icing bag. Then pipe some blobs of about 2.5 centimetres onto another baking tray. Then they need to sit in the fridge until they are stiff, and you can roll them into balls. Then back in the fridge.
Now is the fun bit, dipping the balls into the tempered chocolate and then into the icing sugar where they are left until they are set. Then pop them into a sealed container until you are ready to give them to your loved one. Whatever you do don't scoff the lot before you see them.
About the Author:
For a delicate blend of fresh champagne chocolate truffles, don't hesitate to place your order online. Come and treat yourself now by purchasing through this site http://www.teuscherfifthavenue.com.
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