http://apps.thehappybakerchick.com/Blog/?e=59492&d=01/26/2011&s=ROSE%20CHAMPAGNE%20TRUFFLES

 

 

ROSE CHAMPAGNE TRUFFLES

INGREDIENTS:
3/4 cup heavy whipping cream

3 tbsp. butter, softened

300g. dark chocolate, finely chopped (the better the chocolate the better the truffle)

1/4 cup rose champagne

cocoa for rolling

METHOD:
Heat cream in a small heavy saucepan over medium heat until tiny bubbles form around edges. Add butter, stir until melted
Place chopped chocolate in a bowl, pour heated cream over top. Stir until melted. Stir in champagne
Pour chocolate in a shallow dish. Cover with plastic wrap. Place dish in fridge for about 30 minutes to set. Using a melon baller make small balls of chocolate. Place on a lined cookie sheet and set in fridge for another 30 minutes
Dip your hands in cocoa. Roll truffles to smooth out texture and then roll in cocoa
Store in an airtight container in the fridge for a couple of weeks