Champagne Truffles

Yummy chocolate champagne filled truffles are the perfect complement to a nice glass of champagne on New Year's Eve.

Yields: 25 to 30 truffles

Ingredients:

• 6 ounces semisweet chocolate, coarsely chopped
• 1/4 cup butter, cut into small pieces (no substitutes)
• 3 tablespoons whipping cream
• 1 beaten egg yolk
• 3 tablespoons champagne

Combine semisweet chocolate, butter, and the 3 tablespoons whipping cream in a heavy, medium saucepan. Cook and stir over low heat until chocolate is melted, stirring constantly. Gradually stir about half of the hot mixture into the egg yolk, Return entire mixture to the saucepan.Cook and stir over medium heat for 2 minutes.

Remove from heat. Stir in champagne. Transfer truffle mixture to a medium mixing bowl; chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally.

Beat cooled truffle mixture with an electric mixer on medium speed about 1 minute or until color lightens and mixture is slightly fluffy. Chill about 30 minutes more or until mixture holds its shape. Scrape a small ice cream scoop, melon baller, or spoon across the surface of the cold truffle mixture, forming 1-inch balls. Place balls on a baking sheet lined with waxed paper. Refrigerate until very firm.

Truffles can be covered in chocolate candy melts or rolled in unsweetened cocoa powder or sifted powdered sugar.