Divine White Chocolate and Prosecco Truffles

Prep Time

1 hour

Chill Time

1 hour

Piping Time

10 minutes

Makes

about 16 Chocolate Shells

Surprise any white chocolate lover with these mouthwatering truffles, made with Joe and Seph's caramel sauce/

Ingredients

For the chocolate shells
  • 100g Divine White Chocolate with Strawberries
  • 100g Divine White Chocolate
For the filling
  • 50g Joe & Seph's Prosecco Caramel Sauce
For the hazelnut praline
  • 50g Fairtrade caster sugar
  • 30g roasted and skinned hazelnuts

Method

1

For the praline

Heat the oven to 170 degrees and roast the hazelnuts for 10 minutes. Allow to cool, rub together and remove skins.

2

Place the caster sugar and hazelnuts in separate bowls.

3

Place a saucepan on a medium to high heat, carefully sprinkle the sugar in the pan one layer at a time. Repeat until it’s finished. It will turn into caramel fairly quickly and you want a golden colour, be careful it doesn’t get too dark.

4

Add the hazelnuts, stir to combine then remove from the heat and transfer to a greaseproof sheet.

5

Allow to cool and in a food processor blitz intermittently until it’s a nice crunchy consistency.

6

For the chocolate shells

Using a clean dry brush, dust the heart mould with gold dust.

7

Fill a piping bag with Joe & Seph’s Prosecco Caramel sauce. Place in cup and set aside.

8

Using a serrated knife chop the Divine White and Divine White with Strawberry bars and set aside.

9

Using the bain marie method, place 100g of Divine White Chocolate with Strawberry and 40g of the Divine White chocolate in a bowl and melt until it is silky and shiny – if you have a thermometer it should read 46 degrees.

10

Remove from heat and using a spatula, stir in the remaining chopped 60g of white chocolate.

11

Stir vigorously for at least 3-4 minutes to cool down the chocolate.

12

Place back on the cooling heat to raise the temperature back up.

13

Meanwhile place a baking mat on your surface. Remove the chocolate and carefully fill each heart in the mould, then quickly pour out on to baking mat. Tap the base to ensure no excess remains. Repeat again. Then scoop the remaining back into the bowl set aside.

14

Place a small amount of praline inside the shells, then pipe the filling to just under halfway any more than this and the shells may leak or not seal.

15

Seal the shell with the remaining tempered chocolate.

16

Allow to set and place in the fridge for an hour.

17

Tap out and enjoy with a glass of summer Prosecco.