27 February, 2016
I had an unopened bottle of champagne from New Years Eve sitting in the fridge and I knew I wanted to make a dessert with it. I went to Pinterest to look for a unique recipe and I came across this one at Brown Eyed Baker. I absolutely love mimosas, so when I saw this recipe, I knew I had to try it. We are going over to some friends house for dinner this weekend and I plan on taking a few of these truffles as a gift. I could see doing a gift basket with a bottle of champagne and some orange juice along with these truffles. How cute would that be? My husband and I had to test them out of course and they were really good especially with a glass of bubbly! Every Thanksgiving we have mimosas and I think these truffles might just make their way into that tradition as well.
- 2 Tbsp. and 2 tsp. heavy whipping cream
- 5oz of white chocolate, chopped
- 1/2 tsp. orange peel (chopped)
- 4 tsp. champagne
- 6oz white chocolate, chopped
- 1 Tbsp. coconut oil
- cake mate orange icing for decorating
Place the heavy cream and chopped orange peel in a small saucepan over medium heat. When the cream begins to simmer, remove from heat, cover, and let steep for at least 30 minutes.
Remove the orange peel from the cream and reheat the cream over medium heat until it comes to a boil. Add the chocolate, and remove from the heat. Stir the mixture with a rubber spatula until the chocolate is completely melted and smooth. Stir in the champagne and a few squeezes of juice from the orange until combined . Transfer the mixture to a small bowl and place plastic wrap over top. Refrigerate overnight.
When ready to roll the truffles, line a baking sheet with parchment paper. Use a melon baller to scoop out heaping teaspoons of the ganache. Quickly roll to form a ball. Place on the baking sheet. Repeat until you have used up all of the ganache. Return them to the baking sheet. Refrigerate for at least an hour.
Microwave the white chocolate and coconut oil for 1 minute. Stir, and then continue to microwave for 30 seconds, stirring after each, until completely melted and smooth. Drop one truffles into the melted chocolate and coat it well, quickly remove with a fork and let the excess chocolate drain off. Place back on the pan and continue with each truffle. Once you have covered all the truffles refrigerate until they are hard. Now you can decorate with orange icing. Store them in an airtight container in the fridge.
Picture overload, but these truffles are so pretty.