Prosecco truffles

Prosecco truffles

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Prep: 1 hr Cook: 10 mins plus chilling/freezing

More effort

makes around 25

Perfect as a homemade gift for chocolate and Prosecco lovers. Rich, melt-in-the-mouth chocolate truffles with a hint of our favourite tipple

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition: per truffle

  • kcal106
  • fat8g
  • saturates5g
  • carbs6g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.02g
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    For the filling

    • 150ml double cream
    • 25g unsalted butter
    • 100g dark chocolate, finely chopped
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 50g milk chocolate, finely chopped
      Milk chocolate squares

      Milk chocolate

      mill-k chok-lit

      Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

    • 50ml prosecco



      Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

    For the coating

    • 150g milk chocolate
      Milk chocolate squares

      Milk chocolate

      mill-k chok-lit

      Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

    • icing sugar for dusting


    1. Put the cream and butter in a saucepan. Heat gently until the butter has melted and the mixture starts to simmer. Put both types of chocolate into a large heatproof bowl then pour the hot cream mixture on top of the chocolate. Leave to sit for a minute or two then stir until all the chocolate has melted, finally stir in the Prosecco. Chill the mixture for 4 hours or overnight if you can.

    2. Line baking trays with foil. Pipe the mixture, shaping into 25 small balls on the trays. Now put the trays in the freezer for 1 hr or until you’re ready to serve them. Put the milk chocolate for coating into a heatproof bowl and heat in the microwave until melted, stirring after every 30-second blast. Alternatively set the bowl over a pan of simmering water to gently melt the chocolate. Drop a frozen truffle into the melted chocolate and turn it over with a spoon to coat it, then place back onto the foil-lined tray. Repeat with the rest of the truffles. The coating should set in about 5-10 mins.

    3. Once set, dust a plate or bowl with icing sugar then roll a truffle around on it to coat. Repeat with the rest of the truffles, re-dusting the plate when necessary, then place into boxes or on a plate to serve.

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