Champagne Chocolate Truffles

Ingredients

• 3 large slabs (150g each) dark chocolate 
• ¾ cup (150ml) steaming-hot cream 
• ¼ cup (60ml) MCC or sweet sparkling wine 
• ¼ cup (30g) cocoa 

Method

1. Finely chop dark chocolate and place in a large metal or glass bowl.  
2. Add steaming-hot cream and set aside for a minute.  
3. Place chocolate over a double boiler and stir until melted and completely smooth, heating as needed or for 30-second bursts in microwave.  
4. Add MCC or sweet sparkling wine and mix well.  
5. Stir in cocoa and mix until smooth.  
6. Chill in fridge for 30-60 minutes until firm.  
7. Shape about 1 tablespoon of the truffle mixture into a ball.  
8. Roll in cocoa, beetroot powder or chopped nuts.  
9. Repeat with remaining truffle mixture.  
10. Store in a single layer in a cool, dark place.  

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