Truffle recipes?

Does anyone know how to make pink champagne truffles?Truffle recipes?
Makes about 50 truffles





Ingredients:





1 pound plus 5 ounces milk chocolate, tempered


5 ounces champagne


5 ounces cream


18 ounces milk chocolate, chopped


2 1/2 tablespoons invert sugar or corn syrup


1 tablespoon marc de champagne


2 ounces butter, softened








Preparation:





Using a ladle, fill 2 cork molds with chocolate. When they are full, empty the excess back into the bowl of chocolate. The inside of the molds should be evenly coated with chocolate. Wipe the lip of the molds clean and place them upside down on a wire rack over a baking sheet to drain. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity clean. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.





Place the champagne and cream into a small saucepan and heat the mixture to a boil. Pour the hot champagne mixture over the chopped chocolate and corn syrup and blend until smooth with an immersion hand blender. Add the marc du champagne and the butter and blend until smooth with an immersion hand blender. Allow the mixture to cool until it has a thick consistency (thick enough to pipe).





Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight. Close the bottom of one mold by applying chocolate with an offset spatula. Scrape clean then press the two molds together evenly. Allow to set.





When the chocolate has set, remove the whole ';corks'; from the molds.





soz, that's all i could find, i've never made champagne truffles only ordinary ones but i 'm guessing the method of preparation is not too differentTruffle recipes?
Champagne Truffles





Ingredients


1 cup heavy cream


4 Tablespoons unsalted butter


2 teaspoons light corn syrup


1 pound 2 ounces finely chopped semisweet chocolate


6 Tablespoons favorite liqueur


1 pound 2 ounces dark chocolate, for dipping


4 ounces white chocolate, for drizzle


Using a saucepan on medium heat, bring cream, butter and corn syrup to a full boil. Turn off heat. Add the semi sweet chocolate; gently swirl the pan to cover chocolate with cream, do not stir. Let stand, undisturbed for 5 minutes.





Slowly whisk until smooth and silky in texture. Add liqueur and whisk again. Transfer mixture to a large bowl; refrigerate, stirring every 15 minutes. After 45 minutes to an hour, mixture will thicken up enough to scoop. The time it takes to thicken will differ depending on what type of liqueur you use. Using a small ice cream scoop or two spoons, form into 1-inch balls, transfer to a wax paper lined baking sheet. Chill until ready to dip, up to 1 week. Melt the dark chocolate. Use which ever method to melt the chocolate that is easiest for you, I use the microwave in 30 second intervals, stirring in between each. This usually takes 2 to 2 陆 minutes.





Remove centers from the refrigerator. Using one hand dip the centers into the melted dark chocolate, roll around to coat evenly. Place on another wax paper lined baking sheet. When all the centers have been dipped, place in the refrigerator for about 10 minutes or until chocolate has set. Melt the white chocolate. Using a fork or small whisk, drizzle the white chocolate over the top. Let set again in the Refrigerator.





The truffles can be stored in an air tight container in the refrigerator for up to one week, or freeze them for up to 3 months. Yum!!!
Just do white chocolate truffles but flavour the filling with either strawberries or raspberries and colour the outer shell with a drop of red colouring to make it a pink shade.