Champagne Chocolate Cake Ball Truffles Recipe

Champagne Chocolate Cake Ball Truffles Recipe

• 14 oz. white chocolate, chopped
• 1/2 cup heavy cream
• 2 oz. butter, softened to room temperature
• 1/2 cup champagne reduced to ¼ cup
• 1/3 cup icing or powdered sugar + more for your hands
• 1 lb. bittersweet baking chocolate 60%, melted and at room temperature
• 2 oz. grated bittersweet chocolate

1. Heat the cream over medium heat until hot (not boiling).
2. Place the chopped white chocolate in a medium heat-safe bowl, then pour the hot cream and the butter. Let it cool for one minute, then whisk in the champagne and icing/powdered sugar. Refrigerate covered until firm.
3. Form the truffle balls by dusting your hard with sugar, and rolling the mix between your hands to make small balls. Set over a tray lined with parchment paper and refrigerate.
4. Melt the bittersweet chocolate using a double boiler. Once melted, let it sit a couple of minutes, then dip each truffle using a fork. Let excess chocolate drip off and place the truffle over parchment to set. top with grated chocolate or chocolate shavings, and serve or refrigerate until use.