It’s almost New Years Eve! If you’re anything like me, party food is one of the best things about New Years (after the friends and booze, obviously) so I thought I would make some awesome – slightly budget – “champagne” truffles this year to celebrate.
Instead of the traditional champagne truffles, I included super-cheap supermarket prosecco. It tastes just the same as the real thing for a fraction of the price, and it’s a really fancy way of bringing in the new year if you’re having a party at home. You can always add real champagne if you’re feeling swish, or you could decorate with chopped nuts or ground almonds for an even classier touch.
Whether you’re going out or staying in this year, I hope you have a happy New Years Eve and get 2017 off to a great start! Make sure you send me pictures if you try these yourself, I love seeing your brilliant pictures.
For the truffles
100g dark chocolate
100g of dairy-free milk chocolate
Two tablespoons of full fat coconut milk (MUST be full fat, or they won’t set)
Two tablespoons of prosecco or champagne
50g of coconut oil
One teaspoon of vanilla extract
50g of dairy-free milk chocolate (optional)
Two tablespoons of icing sugar (optional)
Two tablespoons of cocoa powder (optional)
- Melt the chocolate and coconut milk together in a bowl over simmering water and stir until smooth. Add the vanilla, prosecco, and coconut oil, and stir until smooth. Refrigerate for three hours or more.
- Roll the mixture into balls and freeze for around an hour.
- To decorate, either melt the chocolate and drizzle over the top, or roll the truffles in cocoa powder or icing sugar. Or you could try all three!
- Store the truffles in the fridge.
Makes 20 to 24