On my New Year’s Resolution list 2011 (which is way too long but I guess the chances are high that I stick at least to some of my goals) is to try out more new recipes and at the same time to become more creative and experimental in the kitchen. On New Year’s Day I made for the very first time Champagne Truffles since there was some champagne left in the fridge from New Year’s Eve. To be honest I was a bit nervous if I can succeed in making truffles but little did I know that it would be so easy and would turn out so delicious. And on top of it, just a few ingredients are required for making these utterly delicate sweets.

A few days later I made the truffles again but instead of using champagne (sparkling wine works just as well) I added Matcha Tea (it is Japanese Green Tea powder that is often used for special occasion – such as tea ceremonies, in Japan) and covered some Matcha Truffles with white chocolate and they turned out even better than the Champagne Truffles, at least for my taste, as a tea addicted and tea lover.
This recipe was the perfect start for a new year but I assure you that any time of the year is a truffle day. These truffles will make a wonderful gift as well.
Makes about 12 truffles

INGREDIENTS

  • 100 g white chocolate
  • 75 g softened unsalted butter
  • 75 g powdered sugar 
  • 75 ml champagne or 75 ml matcha tea (I mixed 1 tablespoon matcha powder with 75 ml milk)
  • 75 g white chocolate or 50 g powdered sugar for the cover

DIRECTIONS

  • Melt the white chocolate. Let it cool down.
  • Mix the softened butter with the powdered sugar until creamy.
  • Add to the butter sugar mixture the melted chocolate. Then add little by little the champagne or the machta tea.
  • Place the mixture into the fridge (don’t forget to cover the bowl) for about 3 hours.
  • Prepare a plate or tray with baking paper. Form with your hands little balls. I made about 12 balls but if you wish you can make smaller balls. The balls don’t have to be perfectly rounded since you will round them once again.
  • Place the balls on the baking paper and let the truffles cool for about 12 hours. I did it overnight.
  • Sprinkle powdered sugar on a plate and roll the truffles in the sugar and form the truffles again, if necessary. Or melt white chocolate and let it cool down. Then cover the truffles with the melted chocolate. You have to do this very quickly, otherwise the truffles will melt away.
  • The truffles will keep up to two weeks. Keep the truffles in the fridge.