White Chocolate-Coated Champagne Truffles
- Total Time
- 6 hours
- Rating
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Ingredients
- ½pound good-quality white chocolate for coating
Nutritional analysis per serving (40 servings)
31 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make 40 truffles according to the recipe for chocolate-port wine truffles, using champagne instead of port. Chill them thoroughly.
- Step 2
Break the chocolate in pieces and melt in the top of a double boiler or in a microwave oven. Remove the melted chocolate from the heat or the oven and allow it to cool to tepid, 90 to 100 degrees, stirring it from time to time.
- Step 3
Drop the truffles one at a time into the melted chocolate, then quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off.
- Step 4
Arrange on a sheet of waxed paper on a baking sheet and refrigerate at least two hours, until firm and cold.
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