If you like a little after-dinner treat, these pink Marc de Champagne truffles are exactly what the doctor ordered. They have a nice boozy kick to it and the extra pop from the popping candy will leave you wanting more.
What’s even better? It takes less than 20 minutes to make and you can store it in the refrigerator for upto 1 week. Best of luck with that though, I have never managed to let them sit in my refrigerator for over a few hours. These pink beauties are hard to resist and you just can’t stop at one.
Don’t they look amazing?
To make these pink Marc de Champagne truffles, you will need –
- 100 grams dark chocolate
- 100 ml single cream
- 2 teaspoons plain popping candy
- 5 tablespoons icing sugar
- 1 teaspoon pink food colouring
- 2 tablespoons Marc de Champagne
That’s all you need – Told you it was a simple recipe! These portions should make 15 or so truffles.
Marc de Champagne is quite hard to find sometimes. You might not find it in your local Sainsbury’s but you should find it in a specialist alcohol shops or one of the bigger department stores. I bought my bottle from the Harvey Nichols at Manchester. They can be expensive but it’s well worth investing in a good bottle of the stuff. 🙂
Start by breaking your dark chocolate into small bite sized pieces and throw them all into a heat proof bowl.
Pour the cream into a small saucepan and heat until the cream is steaming hot. Make sure you do not let the cream boil though as you want the cream to retain most of the moisture in it.
After the cream is nice and hot, pour it over the chocolate gently and stir the mixture. The heat from the cream should melt the chocolate.
Stir the mixture until it’s smooth and glossy then leave to cool.
When the mixture has cooled, stir in the Marc de Champagne followed by the popping candy. The smell of dark chocolate mixed with the Marc de Champagne is just amazing. This is where it gets hard to resist having a few quick spoons of the truffle mixture! Leave the mixture to set in the refrigerator for at least 4 hours.
To make the pink icing sugar, put the icing sugar and the pink food colouring in a blender and whizz together till the sugar turns to a nice baby pink colour. Do this just before the chocolate ganache is ready.
And you are almost done.
Now comes the fun part. Using a teaspoon, scoop up a bit of the boozy ganache and roll between the palms of your hands to form perfect round shapes. Repeat this till you get 15 or so truffles from your ganache. Don’t worry if they aren’t perfectly round – mine never are and I quite like that about my truffles. They are homemade after all. 😉
Quick Tip – Dust your hands with some icing sugar before rolling the truffles. This will stop the ganache from sticking to your palms.
Tip your pink icing sugar onto a flat plate and using a fork, roll the truffles in the icing sugar to coat them with the sugar. Repeat this with all the truffles.
And there you have it. Pink Marc de Champagne truffles. Boozy, chocolatey and they even pop in your mouth. Perfect!
Definitely give these truffles a go. I promise you won’t regret it.