White Chocolate Champagne Ganache
White chocolate Champagne ganache is a lovely filling for cakes and cupcakes at fancy events.
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▼WHITE CHOCOLATE CHAMPAGNE GANACHE RECIPE▼
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Ingredients:
•1 cup Champagne
•½ cup heavy cream
•1 pound white chocolate chips
Directions:
•Place the white chocolate chips in a large bowl and set aside.
•In a sauce pan over medium-low heat, warm the Champagne until half of it has evaporated.
•Add half a cup of heavy cream and let it heat up until the mixture beings to boil.
•Once bubbles begin to form around the edges of the sauce pan, remove the mixture from the heat.
•Pour the hot mixture over the white chocolate chips and let sit for 5 minutes.
•Whisk the melting chocolate in the Champagne mixture until they become a smooth, single consistency.
•Refrigerate for at least 2 hours before using as a filling. It can be refrigerated up to a week.
EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
RECIPE:
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White Chocolate Sekt Truffles
White Chocolate Sekt Truffles Recipe:
Traditionally Germans love truffles with a soft alcoholic filling for Easter and other celebrations. One of the favorites are white chocolate Sekt truffles. Sekt is the German version of Champagne and is a very popular drink in Germany and a must at every celebration party.
Sparkling Champagne Truffles: Luxurious Chocolates for Your Christmas Affair
Indulge in the epitome of luxury with our latest YouTube tutorial: Sparkling Champagne Truffles – Luxurious Chocolates for Your Christmas Affair. Join us on a journey of decadence as we guide you through the art of creating these exquisite truffles, perfect for adding a touch of sophistication to your holiday festivities.
Discover the secrets behind crafting velvety chocolate ganache infused with the effervescence of champagne, enrobed in a shimmering coat of decadent chocolate. These Sparkling Champagne Truffles are not just a treat for the taste buds but also a feast for the eyes, making them the perfect indulgence for your Christmas affair.
Whether you're looking for an elegant gift or a show-stopping addition to your dessert table, these truffles are sure to impress. Watch as we share tips and techniques for achieving that perfect, glossy finish that elevates these chocolates to a level of sheer opulence. Treat yourself and your loved ones to the magic of Sparkling Champagne Truffles this holiday season.
Champagne Truffles
Happy Valentine's Day! I've saved the most decadent, the most sophisticated and the most delicious treat for last. Show your sweetheart just how much you love them with these silky bites of pure heaven.
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Champagne Truffles
Inspired by A Passion for Chocolate
12 oz., 355g, semisweet chocolate bars, coarsely chopped
½ cup, 113g, butter, cut into small pieces
6 tablespoons, 177ml, whipping cream
2 beaten egg yolks
6 tablespoons, 177ml, champagne
unsweetened cocoa powder and powdered sugar
Combine semisweet chocolate, butter, and whipping cream in a double boiler, melting gently and stirring frequently until the chocolate has melted completely. Gradually stir in two tablespoons worth of the hot chocolate mixture into the egg yolks. Once combined, pour the egg yolk mixture into the chocolate mixture and continue to cook it for two minutes.
Remove the bowl from the double boiler and place on a towel. Stir in the champagne and allow the mixture to cool to room temperature (about 45 minutes) before covering and chilling in the refrigerator for 1 hour, or until completely cooled.
Beat the cooled truffle mixture with a hand mixer on medium speed for about 1 minute or until the color lightens and the mixture is slightly fluffy. Return the mixture to fridge for at least 30 minutes, or until the mixture holds its shape.
Line a baking sheet with wax paper. Using a 2 teaspoon (number 60) disher, scoop out truffle mixture onto the prepared pan and then return the truffles to fridge to chill until firm. Once the truffles are firm, roll them in either the unsweetened cocoa powder or powdered sugar to finish them.
The truffles can be stored in an air tight container in the fridge for up to two weeks.
Regular episodes of Laurice's Kitchen will resume this Wednesday evening. See you then.