CHAMPAGNE TRUFFLES
Yield 40 truffles
Number Of Ingredients 6
Steps:
- 1. In a small saucepan, reduce champagne to 1/3 cup. 2. Melt chocolate in a bain marie. 3. In a saucepan whisk together yolks and cream. Gently heat stirring constantly till thickened. Do not boil. 4. Off heat, temper chocolate to cream mixture. 5. Beat in butter bit by bit, then beat till thick and smooth. Stir in the champagne and chill. 6. Form into heaping teaspoon balls and roll in cocoa powder. Chill in an airtight container. Serve at room temp.
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