If you enjoy a glass or two of prosecco, you are going to love these Prosecco Truffles. A light prosecco flavoured centre encased in creamy milk chocolate, these chocolate truffles are rich and luxurious and surprisingly easy to make.
Like my popular coffee truffles I have used the easy hand rolling technique to coat the truffles. It is quick and easy, if a little messy. I have coated the truffles in milk chocolate which I think works well with the filling. If you prefer plain chocolate by all means coat them in plain chocolate.
Whichever chocolate you use to coat, it is important that you temper it so that it sets to a shiny finish. Tempering is explained in more detail on the recipe for the coffee truffles. Basically, it requires heating and then cooling the chocolate. My preferred method is to use what is known as the seeding method. Most of the chocolate is melted (taking care not to over heat it) then the remaining chocolate is stirred into it which cools the melted chocolate down again, ready for working. It is a little harder to temper milk than dark chocolate, but don't worry these chocolates are then brushed with some gold dusting powder (available on line and from cake decorating suppliers) which will hide any imperfections.
If you don't have time to roll the truffles in chocolate, roll them in cocoa powder or some icing sugar blitzed with some freeze dried raspberries to produce a pink sugary paste for a really pretty effect
The perfect gift for someone special
These prosecco truffles can be made up to a week in advance as long as you store them in a cool, dry place. Packed into a pretty box or in cellophane bags tied with a pretty ribbon, they will make a perfect gift for someone special. They are also the perfect indulgent treat with a glass or two of prosecco. I can think of worse ways to spend an evening! Or serve them at the end of a special meal with a cup of coffee for a perfect finish. The possibilities are endless.
Step by step Prosecco Truffles
Prosecco Truffles
Ingredients
Truffle centre
- 200 g milk chocolate
- 50 g plain chocolate
- 100 ml double cream
- 20 g unsalted butter
- 75 ml prosecco sparkling wine
- cocoa powder for dusting
To coat the truffles
- 500 g milk chocolate
- edible gold dusting powder
Instructions
- Place the chocolate on a chopping board and chop into small pieces. Alternatively use chocolate pellets. Place in a heatproof bowl. Add the cream and butter. Place over a pan of hot water and heat gently. Stir until the chocolate and butter melts and combines with the cream to produce a smooth ganache.
- Remove from the heat and allow to stand for about 15 minutes to cool slightly. Using a hand held electric whisk, gradually whisk in the prosecco. Continue whisking until the ganache has thickened sufficiently to pipe.
- Spoon into a piping bag fitted with a 1cm plain nozzle. Pipe about 40 small, even sized blobs onto a baking tray lined with baking parchment. Chill for 20 minutes or until just firm. The neater the blobs are at this stage the better as there will be less rolling which can be a bit messy.
- Lightly dust the chilled ganache with cocoa powder. Then sprinkle a generous layer of cocoa powder onto a small plate. Place a blob of ganache onto the plate and, using your fingers, roll into a ball and return to the baking sheet. Make sure you keep your hands cool. Once you have rolled all the balls chill again for at least 10 minutes .
- To coat the truffles, melt about two thirds of the chocolate over a pan of hot water. Remove from the heat. Add the remaining chocolate and stir continuously until all the chocolate has melted.
- Dip the fingertips of both hands into the now tempered chocolate and pick up a truffle. Roll the truffle in a circular movement between your fingertips until coated in the chocolate. Place on a clean sheet of baking parchment.
- Once all the truffles have been dipped, repeat the rolling again to add a second, slightly thicker, layer of chocolate. Return to the baking parchment and allow to set.
Notes
Nutrition
Dalia says
They are bit tricky to make! But they are amazing! Thank you so much for the recipe.
Jacqueline Bellefontaine says
Yes a little tricky and messy but so worth it and glad you think so too.
Cat | Curly's Cooking says
These look beautiful! Such a lovely present to give and I love the glittery sparkle you have given them.
Jacqui Bellefontaine says
Thanks Cat and they are rather yummy too 🙂
vivienlaura@aol.com says
Hi Jacqui,
Just wanted to say I think your photography is superb. Also to ask you where you bought the box for your truffles.
Thank you,
Viv
Jacqueline Bellefontaine says
Hi Viv. Thank you for your kind words about my photography. It has been a steep learning curve and sometimes I am still not happy but it is lovely to get comments like yours and it gives a bit of a confidence boost 🙂 The box was one that was given away with a part work called something sweet published di Agostini a few years back which I worked on. You can get similar from craft shops such as hobby craft. I just keep an eye out for pretty boxes and pick them up whenever I see them. J x
Cherished By Me says
Ooooo, lovely. I think I'm going to ask the children to make these for me...they know how much I love Prosecco!
Jacqueline Bellefonatine says
Hey that's a good idea. I like your thinking. Not sure my boys would make them for me though but I could try.
Monika Dabrowski says
I agree this would make a lovely gift! I love the fact that this recipe hasn't got too many ingredients and is not intimidating, especially to someone who doesn't usually make their own chocolate - me:) Making these must have been so much fun!
Jacqueline Bellefonatine says
These are probably some of the simplest but easiest chocolates to make. I like easy 🙂 and yes Fun too!