Rose & Sparkling Wine Chocolate Truffles Recipe

Instructions

Makes 40 / Prep time 30 mins, plus 10.5 hour chill time / Cook time 5 mins

Sparking Wine Truffles

1. Chop up the chocolate into small pieces and add it to a microwave safe bowl.
2. Pour the cream over the top and heat for 30 – 40 seconds in the microwave on a high heat setting. You want the cream to be hot but not boiling.
3. Remove and add the melted butter, stirring until smooth. If there are still some lumps of chocolate, pop the mixture into the microwave for 20 seconds and stir.
4. Mix in the Sparking Wine flavouring.
5. Put the ganache into the fridge for at least 4 hours, or until firm.
6. Pour the chocolate vermicelli into a small bowl.
7. Take 15g of the ganache and roll it into a ball using your hands, then roll it in the vermicelli until covered. Repeat this until all the ganache has been used up.
8. Place the truffles on some greaseproof paper and pop them into the fridge for 1 hour to firm

Rose Truffles

1. Chop up the white chocolate into small pieces and add it to a microwave safe bowl.
2. Pour the cream over the top and heat for 30 – 40 seconds in the microwave on a high heat setting. You want the cream to be hot but not boiling.
3. Remove and add the melted butter, stirring until smooth. If there are still some lumps of chocolate, pop the mixture into the microwave for 20 seconds and stir.
4. Mix in the Rose flavouring and pink food colouring until you have an even colour.
5. Put the ganache into the fridge for at least 4 hours, or until firm.
6. Take 15g of the ganache and roll it into a ball using your hands. Do this for the rest of the mixture and put the balls into the freezer for 1 hour.
7. When the ganache balls are ready to come out the freezer, break up the milk chocolate into a microwave safe bowl.
8. Heat the milk chocolate in 30 second intervals in the microwave on a high heat setting, stirring in between until smooth.
9. Take the ganache balls and dunk them into the melted chocolate using a fork.
10. Place the truffles on greaseproof paper and sprinkle some red sugar over the top of each one, immediately after they have been coated in the chocolate.
11. Put the truffles in the fridge for 30 mins to set and enjoy!