i heart Christmas Prosecco Truffle Recipe with the Meringue Girls

Who doesn’t need an excuse to indulge in a little chocolatey treat (or 5) from time to time, especially when it involves a side order of Prosecco (you don’t have to finish the bottle for the recipe) . We just loved these tasty little truffles from the meringue girls and they were pretty easy to make, albeit if you don’t mind getting your hands dirty, and if you have any left after taste testing, these went down very well in the office. We tweaked the coating instructions ever so slightly so feel free to go off piste with your final touches.

The perfect little treat for popping in your mouth when you’re sitting on the sofa, after dinner, or if you are planning a decadent high tea. Everyone’s heard of champagne truffles, but these use our fave fizzy Italian tipple, i heart Prosecco.

MAKES 25

For the truffle ganache:

• 280g good-quality dark chocolate (70%)
• 250ml double cream
• 50g unsalted butter
• 100ml i heart Prosecco (drink the rest of the bottle while eating your truffles)

For coating:

• 60g freeze-dried strawberries
• 60g coated popping candy (we used Heston for Waitrose)
• edible gold dust/cocoa powder (optional)

Line a large baking tray with baking paper. Start by making the truffle ganache. Break the chocolate into squares and place in a large glass bowl. Heat the cream and butter in a saucepan over a low heat, and stir until the butter is melted. Let the cream reach a gentle simmer, then pour over the chocolate, whisking until it’s completely melted.

Add the prosecco and whisk until combined. Pour the lot into a lined shallow tin and refrigerate for at least 4 hours, preferably overnight.

Mix your freeze-dried strawberries and popping candy together on a large plate and set aside.
To shape the truffles, dip a melon baller or teaspoon into a cup of boiling water. Scrape up balls of the ganache, reshaping them with your hands if necessary, then drop them on to the plate of freeze-dried strawberries and popping candy, rolling them around to get an even coverage. Repeat until you’ve used all the ganache. Place the truffles on a baking tray lined with baking paper and chill in the fridge for about 30 minutes before enjoying.

Coated popping candy doesn’t absorb the moisture of the truffles, so the ‘POP’ stays until you bite into them. just roll them in good-quality cocoa powder and the edible gold dust.

Who doesn’t need an excuse to indulge in a little chocolatey treat (or 5) from time to time, especially when it involves a side order of prosecco (you don’t HAVE to finish the bottle for the recipe) . We just loved these tasty little truffles from the meringue girls and they were pretty easy to make, albeit if you don’t mind getting your hands dirty, and if you have any left after taste testing, these went down very well in the office. We tweaked the coating instructions ever so slightly so feel free to go off piste with your final touches…..

Check out the Meringue Girls at www.meringuegirls.co.uk