Yesterday I made these insanely scrumptious little chocolate bites for my newest niece, who was born to my sister yesterday morning!!! [Well, okay, I didn’t make them for her, not literally anyway. No worries, no one in my family is feeding these to a newborn.]
But yes, I made these in her honor! Miss Hannah Rose made her way into this world smoothly and safely, and everyone is doing very well. I’m so excited to have another niece (between my side and Matt’s, she is Niece 4!!), and I cannot wait to meet her in person. Welcome to the world, Hannah!
Since champagne usually signals celebration, these elegant little bites seemed perfect for this wonderful occasion. They are supremely delicious, quite decadent and pretty rich. I found I didn’t want more than one at any given sitting. So they would be perfect for setting out at a cocktail party for a sweet ending.
Recipe notes are in the recipe; this one appears complicated but really isn’t. A perfect way to celebrate a new baby! Enjoy!
Source: adapted from The Ottolenghi Cookbook by Yotam Ottolenghi
2 oz. milk chocolate
12 oz. dark chocolate, divided
2/3 cup unsalted butter, cut into small cubes
5 ½ tbs champagne
2 tbs plus 2 tsp brandy
½ cup cocoa powder, for dusting
Chunk up the milk chocolate and 7 oz. of the dark chocolate into little pieces. My preferred method is to leave the chocolate bar in is wrapping and beat it up with a meat mallet. You can also chop it with a sharp knife.
Place a glass bowl over a small pot of simmering water, making sure the water is not touching the bottom of the bowl. You can also use a double boiler if you have one. Add the milk chocolate plus the 7 oz. dark chocolate chunks to the bowl and let them melt, stirring with a spatula as you go. Once melted, add the champagne and brandy, and stir vigorously until the mixture blends again. Now add the butter, a little at a time, stirring to combine it as it melts. Once all the butter has been added and melted, remove the chocolate from the heat source.
Grease a small glass baker (I used an 8×8” square) and pour the hot chocolate mixture in. Refrigerate for a good 3 hours, until very firm.
When the chocolate is ready, chunk up the remaining 5 oz. of dark chocolate, and place a clean glass bowl over the same skillet of simmering water. Melt the chocolate until smooth, then remove it from the heat source. Let it cool about 10-15 minutes, until it is no longer steaming but still stirrable. Spread the cocoa powder onto a plate.
Remove the firm chocolate mixture from the fridge. Use a cookie scoop or melon baller to scoop small rounds of the firm chocolate, then drop those round truffles into the melted dark chocolate. Use a fork or 2 toothpicks to roll it around and coat it, then carefully lift it out and drop it into the cocoa powder. Roll it around to lightly coat. Remove to a plate. Repeat until you have used up all the firm chocolate. If the chocolate is getting too soft to work with, simply stick it back in the fridge for about 30 minutes. If your dark chocolate hardens during that time, zap it in the microwave for a few seconds and stir.
Once all your truffles are assembled, stick the plate in the refrigerator for about an hour so they can set up. Serve chilled or room temperature, your choice.