Valentine’s Day is a day to share some extra-special time with your sweetheart. Surprise your main squeeze with extra-special truffles with this recipe from Hotel Albuquerque at Old Town Executive Chef Gilbert Aragon.
Champagne Strawberry Truffles
Makes 12 truffles
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
½ quart strawberries
2 cups high quality Champagne
1 vanilla bean
In a food processor, puree strawberries and strain to get a smooth strawberry puree. In a medium sauce pan combine champagne and strawberry puree and reduce (boil with the pan’s lid off until the volume is decreased) by ½.
Pour heavy cream and Champagne-and-strawberry reduction into another medium sauce pan over medium heat and bring to a simmer.
Pour the chocolate into a separate bowl and make a well in the middle of the chocolate. Add the hot cream mixture and stir from the middle out until you get a smooth consistency. Pour into a small dish and refrigerate until set, but not hard, for 1-½ to 2 hours. Roll out truffles into bite-size balls. You can coat with more chocolate or any of your favorite toppings.
Chef Gilbert Aragon is the Executive Chef at Hotel Albuquerque at Old Town.