Prosecco and popping candy truffles

From 'Everything Sweet' by the Meringue Girls

Makes 25

For the truffle ganache:
280g good-quality dark chocolate (70%) • 250ml double cream • 50g unsalted butter • 100ml prosecco (drink the rest of the bottle while eating your truffles)

For coating:
60g freeze-dried strawberries • 60g coated popping candy or normal ‘Fizz Wiz’ popping candy

Process:

1. Line a large baking tray with baking paper.

2. 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 it over the chocolate, whisking until it’s completely melted.

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

4. Mix your freeze-dried strawberries and popping candy together on a large plate and set aside.

5. 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.

6. Place the truffles on a baking tray lined with baking paper and chill in the fridge for about 30 minutes before enjoying.

7. Coated popping candy doesn’t absorb the moisture of the truffles, so the ‘POP’ stays until you bite into them. Uncoated ‘Fizz Wiz’ works well, but absorbs the moisture, so these are best eaten quickly. If you prefer to keep your truffles simple, just roll them in good-quality cocoa powder.

IMPORTANT: Glug the prosecco while you’re making them, and enjoy on the day itself, during your hellish commute, at work while googling tropical holidays or in the evening, slumped on the sofa snarling at the TV.

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