These prosecco truffles are rich and tasty but they do require a bit of patience to set and make. The first time I tried to mould them was very tricky since the mixture kept melting in my hands after a few seconds, then I discovered a trick, if I rinsed my hands in cold water every few mins it prevented this. I know everyone probably had their fill of chocolate by now but these would be perfect as a little treat on New Years Eve and hey if you want to splash out, Champagne can always replace the Prosecco….
- 250ml Double cream
- 50ml Prosecco
- 400g Milk Chocolate
- 4 tbsp Butter
- 2 drops Vanilla Essence
- 50g Coco powder
- Bring the cream to the boil for a few mins.
- Break up the 300g of the chocolates in a bowl, add the butter and pour over the hot cream.
- Mix until the chocolate and butter has fully dissolved and add in Prosecco and vanilla essence.
- Pour the mixture into a deep tray and place into the fridge for at least 4 hours or overnight to set.
- Line a tray with grease proof paper and set up 3 bowls, 1 with coco powder, 1 with flaked chocolate and the last with melted chocolate.
- Roll the set mixture into small balls and roll in either the coco powder or flaked chocolate or leave on the tray and pour over the melted chocolate.
- Place back into the fridge for at least an hour to set.