You know the old saying “two heads are better than one”? This was certainly the case when I collaborated with Bird, the creator of Dog ‘n Bird Artful Wedding. Come check out her beautiful site and the recipe I developed for her innovative idea: The Wedding Toast Truffle.
Note: Several people have asked for the recipe because the Dog ‘n Bird site is no longer in operation. A very nice commenter helped me locate the original truffle recipe. Enjoy!
Sprinkle Bakes’ Wedding Toast Truffles
– 7 oz. high quality white chocolate, chopped
– 1 cup pink champagne such as KORBEL Brut Rosé
– 2 tbsp heavy cream
– 1 tsp red flavored gelatin (strawberry or raspberry)
– Confectioners sugar
1. Pour the pink champagne into a small saucepan and bring
to a boil. Reduce heat and simmer until champagne has reduced to 1 teaspoon.
Set aside and let cool slightly.
2. Set a heat proof bowl over a small pot of simmering
water. Add the heavy cream and champagne reduction to the bowl and stir until
combined and hot. Gradually add the white chocolate and stir until melted and
3. Sprinkle over the gelatin and mix with a rubber spatula
until combined. Mixture will thicken slightly and a little of the cocoa butter
may rise to the top (pour this off). Cover and chill.
4. Check for firmness at 5-10 minutes. This mixture firms up
quickly and should not be left in the refrigerator for too long.
5. Roll the scooped chocolate with your hands into small
balls (about the size of a large grape) and roll into powdered sugar. Serve
truffles in fancy candy foils with a glass of champagne for the toast.
Makes 12 small toasting truffles.