Lunch: Champagne Truffles

Ingredients

1/2 cup whipping cream
8 ounces good-quality dark chocolate, chopped
1/4 cup champagne
2 tablespoons hazelnut liqueur
1 cup coarse sugar

Instructions

Making the chocolate mixture: Cook the cream over medium heat until steaming. Place the chocolate into a bowl. Pour the hot cream over the chocolate and stir until everything is well combined. Add the champagne and hazelnut liqueur and mix well. Refrigerate for 2 hours to chill. Making the truffles: After the chocolate has set, shape into truffle balls using a small ice cream scoop. Roll each truffle in the coarse sugar. Refrigerate for another 30 minutes.

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