Pink Champagne Truffles

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Pink Champagne Truffles

Makes about 20 truffles

For the ganache

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  • 130g (4½oz) milk chocolate
  • 100g (3½oz) dark chocolate
  • 60ml (2fl oz) pink Champagne
  • 20g (¾oz) butter
  • cocoa powder, for dusting hands

For the coating

  • 200g (7oz) caster sugar
  • 20g (¾oz) freeze-dried raspberries
  • 300g (10½oz) tempered dark chocolate
For the ganache
  1. Gently melt the milk and dark chocolate together in a heatproof bowl set over a saucepan of hot water, then remove from the heat. In another saucepan, gently heat the pink Champagne. Add the Champagne and the butter to the melted chocolate a little at a time, stirring to dissolve. Set the ganache aside to cool until firm.
  2. Transfer the ganache to a piping bag fitted with a plain 1cm (½in) nozzle. Pipe balls of ganache onto a paper-lined tray and refrigerate until fully set. Coat your hands in cocoa, then roll the ganache into balls and chill again if required.
For the coating
  1. In a food processor, blend the caster sugar and freeze-dried raspberries to a powder, then sieve to remove lumps.
  2. Temper the dark chocolate, then use to coat each ball before rolling in the dried raspberry sugar.

Coat your hands in cocoa powder when you make the truffles to stop the mixture sticking!

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