Meringue Girls Recipes: Prosecco, Strawberry and Popping Candy Truffles

The sweet-toothed sensations the Meringue Girls are back with another colourful cookbook, and this time it's full of Everything Sweet. The talented duo of chefs cum food stylists publish their cookbooks alongside running the Meringue Girls Bakery and popping up at foodie events such as Street Feast. 

This sparkling new truffle recipe will have you snacking in style this summer. Perfect for homemade gifts and impressing at picnics, these chocolatey treats are super simple to make, and best served with a glass of fizz. 

Prosecco, Strawberry and Popping Candy Truffles

Homemade chocolate truffles are deceptively easy to make, yet so impressive. The perfect little treat for popping in your mouth when you’re sitting on the sofa, after dinner, or if you are planning a decadent high tea. Everyone’s heard of champagne truffles, but these use our fave fizzy Italian tipple – prosecco.

INGREDIENTS

Makes 25
For the truffle ganache:
280g good-quality dark chocolate (70%)
250ml double cream
50g unsalted butter
100ml Prosecco (drink the rest of the bottle while
eating your truffles)

For coating:
60g freeze-dried strawberries
60g coated popping candy, or normal
‘Fizz Wiz’ popping candy

METHOD

Line a large baking tray with baking paper.

Start by making the truffle ganache. Break the chocolate into squares and place in a large glass bowl. Heat the cream and butter in a saucepan over a low heat, and stir until the butter is melted. Let the cream reach a gentle simmer, then pour over the chocolate, whisking until it’s completely melted. 

Add the prosecco and whisk until combined. Pour the lot into a lined shallowtin and refrigerate for at least 4 hours, and preferably overnight. Mix your freeze-dried strawberries and popping candy together on a large plate and set aside.

To shape the truffles, dip a melon baller or teaspoon into a cup of boiling water. Scrape up balls of the ganache, reshaping them with your hands if necessary, then drop them on to the plate of freeze-dried strawberries and popping candy, rolling them around to get an even coverage. Repeat until you've used all the ganache.

Place the truffles on a baking tray lined with baking paper and chill in the fridge for about 30 minutes before enjoying.

Coated popping candy doesn't absorb the moisture of the truffles, so the ‘POP’ stays until you bite into them. Uncoated ‘Fizz Wiz’ works well, but absorbs the moisture, so these are best eaten quickly. If you prefer to keep your truffles simple, just roll them in good-quality cocoa powder.

Recipe extracted from Everything Sweet by Alex Hoffler and Stacey O'Gorman (Square Peg, Hardback £18)