Dark Chocolate Champagne Truffles

1:00 AM, Feb 11, 2013   |    comments
  • Share
  • Print
  • - A A A +


1/4 cup heavy cream
1/4 cup smashed raspberries
2 T. Champagne
1 T. Chambord (Raspberry Liqueur)
1 12 oz. bag of Hershey's Dark Chocolate Chips


In a sauce pot boil the heavy cream. Once it reaches a boil pour it directly over the dark chocolate chips in a separate bowl. (Do not add the chocolate to the heavy cream in the sauce pot.) Stir until it becomes smooth and all of the chocolate has melted. Then, one at a time, add the Champagne, Chambord, and smashed raspberries until it becomes combined.

Place bowl in the refrigerator and let the chocolate set for at least 5 hours or overnight. Using a melon baller or small scoop, spoon out chocolate and roll into balls. The heat of your hand will softened the chocolate. Roll in raw sugar for a wonderful crunch and pretty coating. Place on a wax paper lined cookie sheet and put back in the fridge until ready to serve.

Presented by: Heather Grubb

Date Aired: February 11, 2013

Heather Grubb

Most Watched Videos