Things You'll Need:
- ¾ cup butter, unsalted
- ¾ cup fine-quality powdered cocoa
- 1 14-oz. can sweetened condensed milk
- 3 tbsp. Champagne
- 1 tsp. vanilla extract
- Powdered sugar or cocoa
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Step 1
Melt the butter in a heavy, medium-sized saucepan over low heat. Blend in the powdered cocoa and mix well. Add the sweetened condensed milk and continue stirring until the mixture is smooth, thick and shiny.
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Step 2
Remove the saucepan from the burner and stir in the vanilla extract.
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Step 3
Pour the mixture into a mixing bowl and allow it to cool to room temperature.
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Step 4
Add the champagne and stir it until it's mixed in. Cover the bowl and refrigerate the mixture until it's firm, about 4 to 5 hours.
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Step 5
Place a small amount of powdered sugar or cocoa into a pie pan.
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Step 6
Remove the Champagne truffle mixture from the refrigerator and roll it into truffles about the size of walnuts/ Roll the truffles in the cocoa mixture and place them on a cookie sheet lined with waxed paper.
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Step 7
Refrigerate the truffles until firm, about 1 to 2 hours. Place them in a covered container and return them to the refrigerator until you're ready to serve them. Remove them at least at hour ahead of time and serve them at room temperature. Makes about 2 ½ dozen Champagne cocoa truffles.
