The labor of love that went into these Pink Champagne Truffles is not just some clever pun but truly so much work went into these divine confections. It all started with trying to stay true to the ingredients as they were first popularized by Charbonnel et Walker. Established in 1875 it is one of Britain’s earliest chocolatiers, which is a Franco-Anglo alliance apparently pushed by Edward VII, (then the Prince of Wales), as partnership between Mrs Walker and Mme. Charbonnel, the latter from the Maison Boissier chocolate house in Paris.
At first glance, it looks like what so special about this truffle besides being pink well, let me tell you it come does down to one thing “Marc de Champagne” Now, what is Marc de Champagne, its just some sort of cognac right?
Well, wrong. Do not confuse this with brandy with “Grande Champagne” on the Label which only indicates its origins from the region in France named Champagne. This fail buzzer is what I proceeded to hear at every gourmet wine shop for 50 miles and via phone and even greater on the web. I was able to find bottles in London, Portugal, Spain, France and even finally a cave in Champagne in which sells direct customer. None of which would arrive in time to make to these truffles in time for our beloved Valentine’s Day. So after learning so much about the special liquor ( you can read my Marc de Champagne thesis here) I broke down and decided to use an alternative brandy, which seemed to do the trick. The result is a sweet caramelized tinge with highlights from the rose champagne that I selected for this treat.
That was the first hurdle. Next came how to make the rose powder often found coated on the pink truffle. I decided to get crafty with this as well. You might say oh just use some food coloring, but here where is the fun in that? After testing some alternatives from confectionery stores, I decided to make my own using freeze dried strawberry, raspberry, and organic sugar—finely blended into my own powder.
So now finally, is the promised Pink Champagne Truffle for your enjoyment.
|Pink Champagne Truffles||
- 8 ounces best-quality bittersweet or semisweet chocolate, finely chopped or chocolate chips
- 1/2 cup heavy cream
- 1 1/2 tablespoon of Marc de Champagne (if you can find it) use a sweet brandy as an alternative
- 2 table spoons of Rose Champagne
- For Coating
- 1 cup of Wiltons Candy Melts in Pink
- For Rose Powder
- 1/2 cup of organic raw sugar
- 1/2 cup of freeze dried strawberries and/or raspberry
- Yields approximately 12 truffles
- Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
- Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 3 hours.
- Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
- Prepare Rose powder by placing sugar and freeze dried berries into blender and mix on high until mixture is a light pink powder. Empty into a large bowl and set aside.
- Heat Wilton’s Candy Melts as directed by manufacturer, be sure wait until temperature cools but coating is smooth prior to dipping truffle or truffle balls will melt. Dip each truffle ball into dip using a confection dipper or fork into mixture
- Dip each covered truffle into rose powder and lightly shake excess off the truffle and place completed truffle on a parchment lined sheet to dry.
- Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks