Champagne Truffle Squares

1. 1

   Line a 23x12cm (9x5in) dish or tin with clingfilm and set aside.

2. 2

   Put the chocolate in a large heatproof bowl.

3. 3

   Heat the cream in a pan until gently bubbling, then pour half over the chocolate, leave for 1 minute to melt a little, then mix with an electric whisk.

4. 4

   Add the remaining cream and continue mixing until smooth and glossy.

5. 5

   (Adding the cream in two parts prevents the mixture from splitting; if it does separate, whisk in a splash of cold cream to bring it back together).

6. 6

   Stir in the fizz and vanilla.

7. 7

   Pour the truffle mixture into the prepared tin.

8. 8

   Smooth the top, then chill for at least 4 hours (or overnight) to set.

9. 9

   Using a hot knife (dip in hot water then dry with kitchen towel), cut the truffles into bite-sized sqares.

10. 10

    Chill until ready to eat.

11. 11

    If you like, dust with cocoa powder, to prevent them from sticking, before arranging in mini cupcake cases.

* Per serving · 4 servings · Values may vary.

No additional tips available.