Sparkling sugar adds glamour and texture to these bittersweet truffles.
Makes about 45 pieces
3/4 cup (180 ml) heavy whipping cream
8 ounces (225g) bittersweet couverture chocolate, very finely chopped
3 tbsps. (45 ml) champagne or sparkling wine
Dutch-process cocoa powder
2 tbsps. (30 ml) superfine sugar or Sparkling sugar (Wilton's or Bob's Red Mill)
45 small fluted paper cups called Truffle Cups (optional)
1. Place cream in a 2-quart wide saucepan over medium heat until it just comes to a simmer. Remove from heat and immediately sprinkle 8 ounces (about 200g) chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
2. Stir in champagne. Pour mixture into a shallow bowl or pan. Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or refrigerate ganache until firm, about 4 hours.)
3. Coat your hands with cocoa powder and roll ganache into ¾-inch (19mm) balls. Place in a single layer on a jelly-roll pan and refrigerate until very firm.
4. Remove from fridge and coat truffles again in Sparkling sugar. Place in truffle cups, if you'd like.
Serve at room temperature.
Truffles: 50 Deliciously Decadent Homemade Chocolate Treats by Dede Wilson. Harvard Common Press, 2006. All rights reserved.