Perfect for a little indulgence on your own, these truffles are the ultimate treat; champagne can do wonders to lift the soul. When you add in the rich, comforting milk chocolate along with the floral fresh notes of strawberry, it becomes clear why these truffles are a challenge to share! Using only the finest ingredients available, our Marc De Champagne selection are more than just truffles. Offering a distinctive flavour, Marc De Champagne is a brandy that originates from the revered Champagne region of northeast France. The Marc De Champagne distillation process results in a clear liquor, utilising the pomace of pressed grapes and, when the liquor and truffles combine, the result is a delicate scent and unique creamy flavour – a luxurious gift for any chocolate connoisseur. Prosecco Truffles

The very finest truffles, hand finished and infused with the real Prosecco to create a smooth and creamy luxurious treat. The Prosecco flavour is subtle, but very apparent, complimenting the naturally delicate flavour of the truffle itself. Our Prosecco Truffles are hand finished and presented in our beautiful boxes, making them the perfect gift for truffle and prosecco lovers alike. Salted Caramel Truffles Our Champagne egg consists of two perfectly balanced halves: one 40% milk chocolate, and the other strawberry-white and milk chocolate. The blend of rich, mellow cacao and tangy, zesty strawberries emulates a matrimony of flavour made in heaven.Chop the chocolate very very finely and evenly, I often use the food processor to make sure that it is as fine as possible. I find that the finer the chocolate the smoother the ganache, often the heat of the cream is not enough to thoroughly melt all the chocolate.

Once smooth add 4-5 tablespoons of the reduced champagne and the butter. Stir very well to combine. (4) I had a mid-range bottle of dry sparkling wine, nothing too expensive, but not the cheapest one either. You will only need a rather small amount of it, so you will have to drink the rest. 🙂Leave to cool completely at room temperature. Once cool, cover the bowl with plastic wrap and refrigerate until the ganache is firm. It will take at least 3-4 hours, but I always leave it overnight. Step 4 Make the coating: In a large heatproof bowl, melt white chocolate and coconut oil in 30 second intervals until melted. Dip each chilled cake ball into melted chocolate. Place on a parchment-lined baking sheet to harden.

You’re not blushing, we are. How could we not at the prospect of these opulent truffles? Blush-coloured Pink Champagne Truffles might be synonymous with celebration, but we hardly think you need a special occasion to enjoy these. Walk past our chocolate factory and you’ll hear Champagne corks popping.What better delight is there to accompany your perfectly chilled glass of bubbles on a beautiful summer’s day, than a ripe juicy strawberry? Our Pink Champagne Chocolate Truffles are fruity and uplifting milk chocolate cream truffles with a splash of champagne and a hint of strawberry. Step 2 Meanwhile, make frosting: In a large bowl with a hand mixer, beat butter until fluffy. Add powdered sugar and beat until combined, then add Champagne, vanilla, and salt and beat until combined. Beat in food coloring. Flavoured with real champagne. We would never opt for anything else, whereas other chocolatiers use Marc de Champagne – a fiery spirit made from grape skins and stalks. We only ever use the stuff that we would drink ourselves. Anything other than authenticity means you lose all the delicate, nuanced floral notes found in the best champers.