For the last four years, every time October arrives I prepare a recipe to remember the Pink October. The month is dedicated to raising awareness against Breast cancer. That’s why the color pink/pink is seen in several places both online and in the real world.
So, my to the end Have you already been for a check-up? I hope so! With modern techniques and treatment in the early stages, the chance of a cure is high. Do not leave it for later! Ozamigo They may also have it, but the incidence is very small.
In the last three years the main, best, recurring ingredient has been champagne (ok, sparkling wine). Don’t look at me like that, even though I don’t drink… champagne, it’s champagne, right?
It is even better associated with mine, yours, our friend and faithful companion: chocolate! Great ultra-mega-plus-nec combination. Nothing better than a champagne truffle to brighten up your life.
I used both white and semi-sweet chocolate. For the truffle dough, I preferred white to get some pink/pink tone. The original idea was to use strawberries to add color and a base of flavor.
Which actually happened, but both flavor and color were very mild. The pulp didn’t have that much flavor in the end. Even reducing it to concentrate the flavors. So, to give the color a boost I used powdered dye.
For the main flavor, champagne! It doesn’t have to be an expensive French mega-plus, a good sparkling wine will do the job. I just recommend it to be a brutchocolate is already sweet enough.
Champagne truffle
Makes: 15 – 20 units, 20g/each, depending on size
- 360 g chocolate branco
- 250 mL champagne (or sparkling wine)
- 150 g frozen strawberry pulp
- 40 g fresh/pasteurized cream (38% fat)
- 250 g semisweet chocolate (to bathe)
- Pink coloring powder or gel (optional)
- impalpable icing sugar (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a wide pan, add the champagne and strawberry pulp, heat as low as possible. Let it reduce to 1/4 of the volume, around ~66g. Be careful not to let it burn. Reserve.
- Heat the cream, it should not be cold when used. Reserve.
- Melt the white chocolate in the microwave (reduce the power to 50%) or in a bain-marie.
- When the chocolate is practically melted, add the heated cream. Mix well. It may happen that you don’t want to mix at first, but keep stirring.
- If using coloring, dissolve it in the champagne reduction before adding it to the chocolate. It gets easier.
- Add the champagne reduction to the chocolate, stirring to make it very homogeneous.
- Transfer to a large base container, a rectangular or square refractory. Cover with plastic wrap and refrigerate for at least 5 hours.
- After the resting time, make the truffle balls. Make it as uniform as possible, the dough is really sticky. Place on baking paper or silpat.
- Return the balls to the refrigerator or ~5 minutes in the freezer to firm up. Prepare a baking tray covered with silpat or baking paper. Don’t leave it too long, it will be too cold.
- With the semi-sweet chocolate, melt and temper it (if it is real chocolate), then dip each ball with your hands or using a fork suitable for dipping. Place under the prepared baking sheet. Place in the fridge for 5 minutes, if the chocolate was tempered correctly, the shell will harden and will not melt. On colder days, the cone hardens at room temperature.
- After the crust has hardened, if you want, you can roll it in powdered sugar to create another layer.
