This recipe is featured on our 2021 New Years Menu! These chocolate truffles are simple to make but complex in flavor with champagne-infused milk chocolate ganache.
We were lucky enough to get a behind the scenes tour of the legendary Elbow Chocolates in Kansas City where they were in full on Valentine's Day prep mode! We even got this amazing recipe for Chocolate and Champagne Truffles from Christopher Elbow himself. Make a batch at home for your valentine and be sure to visit Elbow Chocolates here!
- 200 grams (about 7 ounces) Valrhona 46% BAHIBÉ milk chocolate
- 100 grams (about 1/2 cup) heavy cream
- 20 grams ( about 1 tablespoon) glucose (or honey or corn syrup)
- 16 grams (about 1 tablespoon) unsalted butter, at room temperature
- 18 grams (about 1 1/2 tablespoons) champagne, room temperature
- Valrhona Cocoa Powder, for dusting
Line an 8 x 8 baking pan with parchment paper. Finely chop the milk chocolate and transfer to a medium sized bowl. Set aside.
In a small saucepan, combine the cream and glucose. Bring to a boil, then pour the hot mixture over the chopped chocolate. Let sit for 1 minute. Using a spatula, mix together until smooth and glossy. Stir in the softened butter and mix thoroughly. Add the champagne and mix until smooth. Pour ganache into the prepared baking pan and allow to set uncovered at room temperature until firm, about 12 hours
Using a spoon or small cookie scoop, portion the ganache into 1 tablespoon sized balls. Roll the balls between your hands until smooth and set on a parchment lined baking sheet. Roll the truffles in cocoa powder until well coated. Store in an airtight container, at room temperature, for up to two days.