Chocolate candies with champagne
Description
The dish is prepared without unnecessary complications. Use only dark chocolate for cooking. Add champagne or any other semi-sweet white wine, or liqueur as well. Roll each candy in cocoa powder and serve. Store the finished dessert in the refrigerator. The ready dessert can be served.
Instructions
- 1
Step 1
1. Place the chocolate in a bowl, add a pinch of salt and heavy cream.
- 2
Step 2
2. Place the bowl over a double boiler, making sure the bottom does not touch the water. Melt the chocolate and stir until smooth. Remove the bowl from the heat and stir in the champagne.
- 3
Step 3
3. Grease the mold with butter, line it with parchment paper, pour in the chocolate mixture, and smooth it out. Refrigerate for 8-24 hours.
- 4
Step 4
4. Heat the knife and, after the required time has passed, run it along the sides of the mold, then carefully remove the chocolate block from the mold. Cut into small cubes. Dip each cube into cocoa powder on all sides and serve. Store the finished dessert in a covered container in the refrigerator for about 3–5 days.