Recipe: Champagne Truffles
From hazelnut and pistachio to champagne and rum, truffles are the perfect bite-sized dessert that can be customized to fit your favorite tastes.
Creamy chocolate is enrobed with even more chocolate and then coated with crushed nuts or rolled simply in cocoa. I learned the detailed process of making truffles during Module 4 of my Culinary Arts program at ICE, and I was fascinated with the science behind the sweetness. Grab your chocolate thermometer and get cooking with these rich and creamy Champagne Truffles finished with bittersweet chocolate and crushed nuts.
- 4 ounces cream
- 4 ounces milk
- 2 ounces light corn syrup
- 12 ounces semisweet chocolate (64%)
- 4 ounces milk chocolate (38%)
- 1 ounce very soft butter
- 2 ounces Cognac bittersweet chocolate for enrobing crushed nuts for coating outside of truffles
1. Bring the cream, milk, and light corn syrup to a boil and cool to 90 degrees.
2. Melt the chocolates together and cool to 90 degrees.
3. Whisk the warm liquid into the combined chocolates; whisk in butter and Cognac.
4. Pour into Robot Coupe and mix until smooth, 30 seconds maximum.
5. Spread the ganache onto a half-sheet pan lined with plastic wrap. Cool to 75 degrees.
6. Pipe out the truffles with #806 tube then chill briefly to set.
7. Coat the truffles with tempered chocolate and roll in crushed nuts.