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Gold fizz truffles


Makes: 18
timePrep time: 40 mins
timeTotal time:
Gold fizz truffles
Recipe photograph by Ant Duncan
Dark, rich and creamy on the inside with a contrasting white chocolate coating – these look super-special in a decorative tissue-lined box

Makes: 18
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
200Kcal
Fat
13gr
Saturates
8gr
Carbs
17gr
Sugars
17gr
Fibre
0gr
Protein
2gr
Salt
0gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 150ml prosecco*
  • 200g dark chocolate (70% cocoa solids)
  • 150ml double cream
  • 25g butter
  • 1 tbsp light brown sugar
For the coating
  • 300g white chocolate
  • 2 packs Taste the Difference gold leaf sheets, or gold edible glitter spray

Step by step

  1. Pour the prosecco into a small pan and bubble over a medium heat until reduced to 2 tablespoons – be sure to keep an eye on it as it will reduce quickly – then pour into a small bowl. Chop the dark chocolate into small chunks and place in a heatproof bowl. Add the cream, butter and sugar to a small pan (you can use the same one as before) and bring almost up to the boil, stirring over a gentle heat.
  2. Pour the hot cream mixture over the chocolate, leave for 1 minute then stir gently until melted and smooth. Stir in the syrupy prosecco then transfer to a shallow dish to cool more quickly. Once cooled, cover and chill in the fridge for 2-3 hours or until thickened and firmed up. Take care not to over-set the mixture or it will become too hard to shape. 
  3. Using your hands, shape the chocolate into about 18 balls and place on a tray lined with baking paper. Place in the freezer for 1 hour until firm again.
  4. For the coating, chop the white chocolate and place in a heatproof bowl over a pan of barely simmering water. Leave to melt gently over a low heat. Remove the bowl from the hob and stir until smooth. The white chocolate shouldn't be too hot to the touch, but leave to cool for 10-15 minutes if necessary. 
  5. One by one, use a fork to hold a truffle over the bowl and spoon the white chocolate over to coat, allowing the excess to drip off before returning to the lined tray. Once set, use a small, dry paintbrush to brush on small pieces of the gold leaf. Alternatively, spritz with edible glitter spray.

    *Use vegetarian prosecco if required.
    To store
    Keep in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months and defrost in the fridge overnight.

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