Champagne Truffles

These don't have a very strong champagne flavor, but it does make the texture a little bit more bubbly.

Champagne Truffles
1/2c heavy cream
1lb + 2oz bittersweet chocolate, chopped
3T champagne

Simmer cream over medium heat.
Pour over 8oz chocolate.
Cover and let sit 5 minutes.
Stir gently with spatula until smooth.
Stir in champagne.
Cool overnight, uncovered, or until firm enough to roll.
Roll into balls and place on parchment-lined sheet.
Refrigerate while tempering remaining chocolate (see my previous post).
Dip balls into tempered chocolate, and place on a parchment-lined sheet to cool.
Sprinkle with fine sugar.


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