For this month’s recipe Fridays we are tucking into sugary treats thanks to the Meringue Girls! And to start us off we have some fizz popping truffles.
Homemade chocolate truffles are deceptively easy to make, yet so impressive. The perfect little treat for popping in your mouth when you’re sitting on the sofa, after dinner, or if you are planning a decadent high tea. Everyone’s heard of champagne truffles, but these use our fave fizzy Italian tipple – prosecco.
You will need
For the truffle ganache:
280g good-quality dark chocolate (70%)
250ml double cream
50g unsalted butter
100ml Prosecco (drink the rest of the bottle while eating your truffles)
60g freeze-dried strawberries
60g coated popping candy or normal ‘Fizz Wiz’ popping candy
One. Line a large baking tray with baking paper.
Two. Start by making the truffle ganache. Break the chocolate into squares and place in a large glass bowl. Heat the cream and butter in a saucepan over a low heat, and stir until the butter is melted. Let the cream reach a gentle simmer, then pour over the chocolate, whisking until it’s completely melted. Add the prosecco and whisk until combined. Pour the lot into a lined shallow tin and refrigerate for at least 4 hours, and preferably overnight.
Three. Mix your freeze-dried strawberries and popping candy together on a large plate and set aside.
Four. To shape the truffles, dip a melon baller or teaspoon into a cup of boiling water. Scrape up balls of the ganache, reshaping them with your hands if necessary, then drop them on to the plate of freeze-dried strawberries and popping candy*, rolling them around to get an even coverage.
Five. Repeat until you’ve used all the ganache. Place the truffles on a baking tray lined with baking paper and chill in the fridge for about 30 minutes before enjoying.
*Coated popping candy doesn’t absorb the moisture of the truffles, so the ‘POP’ stays until you bite into them. Uncoated ‘Fizz Wiz’ works well, but absorbs the moisture, so these are best eaten quickly. If you prefer to keep your truffles simple, just roll them in good-quality cocoa powder.
Original recipe and image from the MG’s latest book Meringue Girls: Everything Sweet out now and published by Square Peg.