White Chocolate Champagne Truffles with Edible Gold Leaf
I’ve been making such a big stink about Valentine’s Day that I almost forgot to mention my birthday’s in February too! They say a true lady never reveals her age, and I say she never reveals just how much chocolate she eats. What I will tell you is that I made these truffles, as well as my Traditional Chocolate Truffles and my White Chocolate Ginger Truffles, and a few of my favorite Valentine’s Day recipes. What I won’t tell you is just how many…
This particular recipe is going to be my birthday treat this year. I mean, come on—they have champagne in them! It’s time to pop that cork off and enjoy the day. In case you’re wondering, I’ll also be having a couple of glasses on the side!
Besides the refreshing champagne flavor, a luxurious touch of gold leaf takes these truffles over the top. At first glance, you might think they’re too pretty to eat. You’ll change your mind about that after about one bite. By the way, you can also make this recipe with Prosecco if you want. Because we all know that Prosecco is just Italian Champagne… not sorry! I’m Italian, I can say what I want.
First things first: What is gold leaf, and is it really edible?
Cooking. Gold. I hear you—you’ve got questions. If your head is spinning with questions like “Is gold leaf edible?” and “How to cook with gold leaf?” then don't worry! I have some answers for you. First we have to make things a little more confusing, though: There are multiple types of gold leaf out there.
Gold leaf is a type of metal foil used for all kinds of projects, from decorating cakes to fine arts and architectural preservation. It comes in authentic and imitation varieties, with different amounts of actual gold in it, and in many different levels of quality, measured in karats. It also comes in multiple different weights or thicknesses.
We don’t need to get into any more detail than that. All you need to know is what to use in this recipe. So, what kind of gold leaf can you eat? Any gold leaf that is between 22-24 karats is safe to eat. 22-karat gold leaf, 23-karat gold leaf, and 24-karat gold leaf are all safe to eat. It’s available at some grocery stores (just make sure you call before you go in looking for it). You can also order it online. Just make sure you see the words “edible gold leaf” in the product description!
Where to find Confectionary Coating for Making Truffles
You can find confectionary coating at almost all grocery stores, in the baking supplies aisle. It’s also known as candy wafers, compound coating, confectionery wafers, and/or chocolate melting wafers. Confectionary coating isn’t hard to find. It’s great for making truffles because the white chocolate confectionary coating contains vegetable oil. That means that you don’t need to temper it, so you can dip the chilled truffle directly into the melted confectionary coating and it will dry hard. It’s that simple!
Koval Ginger Liqueur White Chocolate Truffle Recipe with Coconut and Crystalized Ginger
Ingredients
- 9 ounces chopped white chocolate
- ⅔ cup heavy cream
- 4 tablespoons (2 ounces) butter, cut into pieces
- 1 teaspoon Koval ginger liqueur
- 1½ cups finely shredded coconut
- Crystalized ginger, finely chopped
Instructions
- Place the white chocolate in a heatproof bowl.
- Heat the cream in a small pot until it just starts to bubble on the side of the pan. Slowly pour the cream over the chocolate. Let the mixture sit for 2 minutes, then whisk until the chocolate is completely melted. If the chocolate has not completely melted, place the bowl in the microwave and heat in 15 second bursts, whisking afterward. White chocolate burns easily so be careful when placing it in a microwave.
- When the mixture is smooth, whisk in the butter and the ginger liqueur. Whisk until it becomes smooth again.
- Pour the mixture into an 8x8-inch baking pan. When cool, press a piece of plastic wrap on top of the mixture and refrigerate for at least 4 hours (or overnight).
- When you’re ready to form your truffles, remove the mixture from the refrigerator. Line a baking sheet with parchment or wax paper.
- Place the finely chopped coconut into a bowl and the chopped crystalized ginger into a separate bowl.
- Take a generous teaspoon of the white chocolate mixture and roll it in your hands to create a ball. You can use a small scoop to do this as well. Roll the ball in the coconut and place it back on the prepared pan. Top with finely chopped crystalized ginger.
- Continue with the remaining truffle mixture. Store the truffles in the refrigerator for up to one week. They can also be frozen for about 3 weeks. Enjoy!