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.
It is possible to add this to your weekly shop at Tesco where a box of 140g will cost about seven quid. The box contains white and dark chocolate with a champagne centre. Delicious!! Even a trip to Harrods will not necessitate selling a kidney as a 125 g box will set you back about fourteen pounds. These are comprised of a ganache, with a dusting of icing sugar. My mouth is watering just thinking about it.
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 the truffle mixture chop the dark and milk choccies in a bowl. In a pan bring the cream and the butter to boil before pouring over the chopped chocolate. After thirty seconds add the alcohol and mix until it is a smooth ganache.
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.
Get ready for the messy bit. Take the balls and dip them into the melted chocolate before rolling them in the icing sugar. They are then left in the icing sugar until they are set firm. Now, taste a couple of them (just to make sure), then pack them into the gift box you prepared for the occasion.
It is possible to add this to your weekly shop at Tesco where a box of 140g will cost about seven quid. The box contains white and dark chocolate with a champagne centre. Delicious!! Even a trip to Harrods will not necessitate selling a kidney as a 125 g box will set you back about fourteen pounds. These are comprised of a ganache, with a dusting of icing sugar. My mouth is watering just thinking about it.
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 the truffle mixture chop the dark and milk choccies in a bowl. In a pan bring the cream and the butter to boil before pouring over the chopped chocolate. After thirty seconds add the alcohol and mix until it is a smooth ganache.
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.
Get ready for the messy bit. Take the balls and dip them into the melted chocolate before rolling them in the icing sugar. They are then left in the icing sugar until they are set firm. Now, taste a couple of them (just to make sure), then pack them into the gift box you prepared for the occasion.
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