White Chocolate-Coated Champagne Truffles

1. 1

   Make 40 truffles according to the recipe for chocolate-port wine truffles, using champagne instead of port.

2. 2

   Chill them thoroughly.

3. 3

   Break the chocolate in pieces and melt in the top of a double boiler or in a microwave oven.

4. 4

   Remove the melted chocolate from the heat or the oven and allow it to cool to tepid, 90 to 100 degrees, stirring it from time to time.

5. 5

   Drop the truffles one at a time into the melted chocolate, then quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off.

6. 6

   Arrange on a sheet of waxed paper on a baking sheet and refrigerate at least two hours, until firm and cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.