I saw Martha Stewart’s recipe for chocolate-champagne truffles in sparkling sugar as I was looking about for new Oscar Party ideas and I thought they would be a perfect addition to the party – who doesn’t like truffles especially when they have champagne?! Sounded like it would be a hit for the dessert table.
When I took a glance at the reviews, I saw that there was trouble in paradise. Many folks complained that the truffles were soft and didn’t set properly. The recipe does call for a substantial amount of liquid. But I decided to dive right in anyway and give it a whirl.
Now, I did make modifications. I didn’t really believe that yield of three dozen so I doubled the chocolate and the cream. Taking into account the problems that other folks had with the softness of the truffles, I stuck to the recipe on the champagne and cognac. That’s twice as much chocolate power to fight off all that extra liquid.
These truffles were soft and I needed to freeze them just to get them to set properly. They were in the fridge until the last minute on party night. I had covered them in gold sanding sugar, thank goodness because otherwise they would have been too sticky and soft to work with!
But the most telling sign is at the end of the night, I had plenty of these truffles left over and none of the other truffles I made from the Pioneer Woman’s recipe. So my advice is to stick to Ree’s recipe!