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“Champagne Truffle Squares”
READY IN:
4hrs 11mins
YIELD:
50 truffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a 23x12cm (9x5in) dish or tin with clingfilm and set aside. Put the chocolate in a large heatproof bowl.
  2. Heat the cream in a pan until gently bubbling, then pour half over the chocolate, leave for 1 minute to melt a little, then mix with an electric whisk. Add the remaining cream and continue mixing until smooth and glossy. (Adding the cream in two parts prevents the mixture from splitting; if it does separate, whisk in a splash of cold cream to bring it back together). Stir in the fizz and vanilla.
  3. Pour the truffle mixture into the prepared tin. Smooth the top, then chill for at least 4 hours (or overnight) to set.
  4. Using a hot knife (dip in hot water then dry with kitchen towel), cut the truffles into bite-sized sqares. Chill until ready to eat. If you like, dust with cocoa powder, to prevent them from sticking, before arranging in mini cupcake cases.

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