Go one step further and give the truffles in tempered heart shells. Not only will your loved one coo over these mouth watering Champagne chocolates but with a little practice you’ll be tempering like a pro in no time.
Ingredients 
Chocolate Filling
  • 100g Divine 70% dark baking chocolate
  • 100g Divine 38% milk baking chocolate
  • 100ml Champagne or Prosecco
  • 10ml of honey
  • 10g Fromage Frais
Chocolate Shells
  • 200g Divine 70% dark baking chocolate
  • 200g Divine 38% milk baking chocolate
  • Gold dust/decoration
  • 1 brush
For the Chocolate Filling
1. Use a serrated knife to chop all the chocolate (600g). Place the dark and milk chocolate in separate bowls.
2. Place 100g each of dark and milk chocolate in a heat-proof bowl. On a low heat (180watts if possible) heat for 30 second bursts for up to 3 minutes or until fully melted. Stir in between bursts to distribute heat. Set aside.
3. Weigh 100ml of the alcohol in a pan and add 1tsp of honey. Heat until you see wisps of heat. Turn off (do not let boil).
4. Pour alcohol into the chocolate one third at a time. Add in the Fromage Frais and vigorously whisk until it comes together.
5. Pour into a dish, cover with Clingfilm and allow to set.
6. Using a clean dry brush, gently dust the clean mould with the gold dust.
For the Chocolate Shells
1. Cover the table with 30cmx30cm parchment paper (to catch the melted chocolate)
2. Weigh 40g (20g dark/20g milk) which we will add into the chocolate.
3. In a separate bowl melt 160g of chocolate (80g dark/80g milk) then pour two thirds of the 40g mix into the melted chocolate and stir quickly until fully incorporated.
4. Test the chocolate to see if it will harden: dip a small piece of finger length parchment paper into the chocolate and allow it to set. It should start to set within 20 seconds, be shiny and hard to the touch. If it is watery and sticky, stir in the rest of the chopped chocolate and test again.
5. Pour the tempered chocolate into each shell of the heart in the mould and quickly pour out on to the parchment. Once empty use a spatula to scrape
excess off. This can be tricky- scrape twice if you need to.
6. Once the shells are set, spoon the set filling into a piping bag and pipe into the shells until just full. (don’t fill to the top as it will be difficult to cover and the filling will ooze out)
7. To seal the hearts melt 80g of chocolate (40g dark/40g milk) and add in 20g (10g dark/10g milk) to harden the chocolate. Pour over shells and scrape off excess.
8. When set tap out the chocolates and enjoy with coffee and a loved one.

 

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