The days between Christmas and New Year’s Eve always make me feel a little fuzzy-headed. What am I supposed to be doing again? There are no more presents to wrap. I’ve actually had a chance to put my feet up! Perhaps I should embrace this small respite. 2018 holds a big change for us. We’ve purchased new (old!) house, which you can read a little about here. I’m so excited about this new adventure. I will have my own little studio in which to bake and photograph sweet things. It’s a dream come true, really!
I’m raising a toast to all of this newness with these little Champagne Gelées/ They are so simple to whip up. Sweet and boozy, they are your reward for making it through this year.
These are delicious with or without the addition of the chocolate truffle, but it’s my nod to the Times Square ball drop. I used Lindt Caramel Milk Chocolate Truffles, which are so smooth and luscious. I used extra-blingy cake pop sticks (sold here) and clock cupcake toppers (here) for extra pizzazz.
Any small shot glass can be used here, but the 2.5 oz. dessert shot glasses with accompanying spoons I used can be purchased here.
Most recipes for champagne jelly call for the spirit to be heated, and this causes some of the alcohol to evaporate. This recipe is a little different – and boozier! It relies on a mixture of bloomed gelatin and prepared simple syrup. The champagne is added to this mixture after the syrup cools, and the result is a sweet, potent little dessert worth a midnight toast!
Thank you, friends, for a wonderful 2017. I wish you good health, whatever is meaningful, whatever is good and whatever makes you happy in the New Year!
- 8 shot glasses, 2.5 oz. each
- 8 Lindt milk chocolate truffles recommend caramel-filled
- 8 lollipop sticks plastic will hold up best
Sugar-rim the glasses
- Gold and silver sparkling sugar
- Corn syrup or piping gel
- 1/2 cup 120ml cold water
- One envelope .25 oz. powdered gelatin
- 1/2 cup 100g granulated sugar
- 1 cup 240 ml champagne, at room temperature
- 1/2 cup 120 ml heavy whipping cream
- 2 tbsp. granulated sugar
- 1/2 tsp. vanilla
- Insert a pop stick into the indention in each truffle. Set aside.
Sugar Rim Glasses
- Set eight 2.5 ounce shot glasses in a baking pan or on a tray. Pour a little corn syrup or piping gel into a small shallow dish. Pour sugar into a separate shallow dish.
- Lightly dip an index finger into the corn syrup and run it across the rim of each glass. Dip into sugar. Let sugar rimmed glasses stand at room temperature while the rest of the recipe is prepared.
- Pour the water into a small saucepan. Remove two tablespoons of the water to a small condiment cup and sprinkle the gelatin over the surface. Let stand until bloomed and fully set.
- Add the sugar to the saucepan. Cook on medium-high heat until the sugar completely dissolves, about 5 minutes. Remove from heat. Stir in the bloomed gelatin. Mix until the gelatin is completely dissolved. Let the simple syrup mixture further cool until just warm. Add the champagne and mix well. Pour the champagne gelée into each glass. Transfer the glasses to the refrigerator to chill for 2 hours.
- In a medium bowl, beat heavy cream with an electric hand mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form; add vanilla and beat again.
- Transfer mixture to a piping bag fitted with a star decorator tip. Pipe whipped cream into each gelée. Garnish with more sparkling sugar.
- Refrigerate until ready to serve.