Golden Champagne Truffles

Aren't these truffles absolutely gorgeous?  I thought I'd take some Champagne Truffles and dress them up for New Year's Eve.  I coated them with white chocolate and brushed them with some shimmery gold luster dust. They look almost too pretty to eat!




I got the idea to make these truffles from my sister. She loves these truffles and asked me if I could cover some in white chocolate so I did. They looked so elegant.  Of course, I had kick it up a notch and put a little sparkle on them. Wow! Now, these look like they belong in a glitzy and glamorous party!  Let's ring in the New Year with these fabulous Golden Champagne Truffles! Woohoo!



Happy New Year Everyone!

Golden Champagne Truffles
Makes about 40 truffles
Allergy Note: contains dairy ingredients

truffle filling:
4 cups semi-sweet chocolate chips
1/4 cup butter
3/4 cup champagne
1/4 cup honey
1/4 cup orange-flavored liqueur (I use Grand Marnier)

coating:
2 cups semisweet chocolate chips
4 tsp. vegetable shortening
2 cups white chocolate
4 tsp. vegetable shortening

gold luster dust
small paintbrush

For the truffle filling: place chocolate chips in a large bowl and set aside. On low heat, melt together butter, honey, champagne and liqueur in a saucepan. Pour over chocolate chips and stir until smooth. Cover with plastic wrap and refrigerate for at least 1 hour or until the mixture is slightly firm.

Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.

For the coating: Line one cookie sheet with parchment paper or wax paper. Melt semisweet chocolate chips and shortening in a double boiler; stir till smooth. Remove from heat. Place the cookie sheet of naked truffles on one side, the bowl of semisweet chocolate coating in front of you, and the lined cookie sheet on the other side. Using a fork, drop the truffles into the chocolate coating one at a time, quickly coat them and remove. Gently shake off any extra chocolate and place the truffle onto the lined cookie sheet. Allow chocolate coating to set.

Line the empty cookie sheet with a new sheet of parchment paper or wax paper. In another bowl, melt white chocolate chips and shortening in a double boiler; stir until smooth. Remove from heat. Place the cookie sheet of truffles on one side, the bowl of white chocolate coating in front of you, and the lined cookie sheet on the other side. Using a fork, drop the truffles into the white chocolate coating one at a time, quickly coat them and remove. Gently shake off any extra coating and place the truffle onto the lined cookie sheet. When the white chocolate coating has set, brush with gold luster dust.

You can store the truffles in an airtight container in the refrigerator.