Lifestyle
Freixenet ‘Snowball’ Prosecco Truffles
We asked Rosie Brandreth, Great British Bake Off 2019 Semi-Finalist, to show us what dessert we could throw together last minute but would still impress. She said ‘Prosecco truffles of course!’ And so here we have it, Freixenet Prosecco Truffles!
“Freixenet Prosecco Truffles!”
‘Snowball’ Prosecco Truffles (milk chocolate)
Makes 8
Ingredients:
• 100g milk chocolate
• 4 tbsp prosecco
• 20ml double cream
• 150g white chocolate
• 20g icing sugar
• Edible glitter (silver or white)
Method:
1) Add the cream and prosecco to a saucepan and bring to a gentle simmer for 1 minute
2) Remove from the heat and add the chocolate, leave to stand for a few minutes before stirring until smooth
3) Transfer to a bowl and chill in the freezer
4) Roll into 8 balls (this is messy work!), place on baking paper and freeze for at least an hour
5) Melt the while chocolate and dip each ball until coated, place on baking paper for a few minutes to firm up but not set completely hard
6) Tip into a bowl of icing sugar mixed with edible glitter and shake
Soft centred salted prosecco white chocolate
Ingredients:
• 75g white chocolate (for the middles)
• 40ml double cream
• 1 tbsp prosecco
• Generous pinch salt
• 150g white chocolate (to cover)
• Edible glitter (gold)
Method:
1) Make the centres by heating the cream in a saucepan until just simmering, remove from the heat
2) Add the chocolate (75g), prosecco and salt and stir until smooth
3) Pour into a jug or piping bag and set aside until completely cooled
4) Melt the white chocolate (150g) to line the moulds – if you don’t have chocolate moulds, an ice cube tray works perfectly!)
5) Pour the melted white chocolate into the moulds/tray and tip to cover the sides, pour out the excess and scrape any spare off the top of the moulds, place in the fridge to set firm, keep the spare melted chocolate for the bases
6) Once the chocolate is set, fill each mould with the filling, leaving a few mm at the top (this will be the chocolate base)
7) Pour the remaining melted white chocolate over the moulds, again scraping off any excess
8) Set in the freezer for about 20 minutes, to unmould, drop the chocolate mould on to the work top, if the chocolates do not come out, freeze for another 10 minutes and try again. If you have a silicone ice cube tray, just push the chocolates out rather than dropping them!
Keep refrigerated/cool and eat within 5 days.
