Vegan Champagne Truffles
These Vegan Champagne Truffles have a boozy dark chocolate centre enrobed in vegan white chocolate. They are perfect for special occasions.
Servings: 24 truffles
Ingredients
- 125 ml vegan cream
- 250 dark chocolate finely chopped
- 5 tablespoons champagne
- 2 tablespoon cocoa powder
- 300 g vegan white chocolate chopped
- gold leaf for decorating
Instructions
- Heat the cream in a saucepan over low heat until it just begins to bubble then immediately take off of the heat.
- Place the chopped dark chocolate in a bowl and pour the cream over it.
- Stir it until it’s smooth and the chocolate has completely melted.
- Stir in the champagne and mix until well combined.
- Let the mixture sit at room temperature for 30-45 minutes, then cover with cling film and refrigerate for at least 3 hours.
- Dust the palms of your hands with cocoa powder then, using a melon baller or a tablespoon, scoop the chocolate out then roll it between your palms to shape it into a ball.
- Place the ball on to a baking sheet lined with baking paper.
- Repeat this with the remaining chocolate ganache.
- Freeze the truffles for at least 30 minutes or up to 1 hour.
- Place the white chocolate in a small bowl and heat in the microwave at 20 second intervals, stirring in between bursts until smooth. Alternatively, place the bowl over a pan of steaming water (but without letting the bowl touch the water) and stir until melted.
- Use two forks to dip each chocolate ball in the melted chocolate, allowing the excess to drip off.
- Place the dipped truffles on the baking sheet and decorate with the gold leaf.
- Chill until set.