How Do You Make Flourless Chocolate-Champagne Truffles?
For all of you who are champagne and chocolate lovers, this is a wonderful and easy Martha Stewart recipe. These are best eaten within 3 days of making :-)! Happy holidays! Make about 36 truffles. Chop 8 ounces of semisweet chocolate and place in a medium size glass bowl. Set aside. In a small saucepan over medium high heat, bring 1/2 cup of heavy cream to a boil. After boiling, pour the hot heavy cream immediately over the chopped chocolate and stir until smooth. Then add 1/4 cup plus 1 tablespoon of your favorite champagne, as well as l tablespoon of Cognac. Stir again. Place the bowl in the refrigerator for about l hour, to cool and set. You want to make sure the chocolate mixture is firm so you can roll it into balls/truffles. While waiting, place your favorite sanding sugar (holiday colors such as red, green, or blue) in separate bowls. When firm, remove from refrigerator. With either a melon baller or ice cream scoop, make l inch truffle balls. Dip the truffle in the coarse sandi
