Champagne-flavoured tennis truffles

    2 hours 5 min

    Joanne Todd, pastry chef to Guoman Hotels, shares her recipe here to celebrate Wimbledon tennis . . . champagne jelly truffles coated in white chocolate.


    Midlothian, Scotland, UK
    2 people made this

    Makes: 35 truffles

    • 10g crème de fraise liqueur
    • 50g caster sugar
    • 200ml champagne (preferably pink)
    • 5g gelatine leaves
    • 100 to 200g white chocolate
    • yellow food colouring
    • icing sugar

    Prep:1hr  ›  Cook:5min  ›  Extra time:1hr chilling  ›  Ready in:2hr5min 

    1. Warm the crème de fraise, sugar and half the champagne in a small pot until all of the sugar has dissolved.
    2. Soften the gelatine leaves in ice cold water for a few minutes, then press to remove excess water.
    3. Mix the gelatine leaves into the champagne mixture. Add the remaining champagne and chill until set.
    4. Once set, roll into balls and re-chill.
    5. Once chilled, melt the white chocolate but ensure that it’s not hotter than 35 degrees C. Add a little yellow food colouring to the melted chocolate.
    6. Dip your truffle balls into the melted chocolate and leave to cool. Stir a small amount of water into the icing sugar to make a thick icing.
    7. Once set, pipe on white icing lines (to resemble the lines on a tennis ball) using a pastry bag fitted with a tip.

    See it on my blog

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