For the filling
- 150ml double cream
- 25g unsalted butter
- 100g dark chocolate, finely chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 50g milk chocolate, finely chopped
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
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.
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.
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.