White chocolate champagne truffles | New Year | Vegan

Hello my lovelies and happy new year! This is my last post for this year and we will be going strong next year with more recipes. To end this year I wanted to end it on a sweet note by making some home made truffles. We have all been living each day in a world with very new experiences and even though it may have seemed very blue I hope that I have brought some joy into the life of all of you lovelies as you most certainly have done to mine. Let's move into the next year with a positive outlook and perhaps a mouthful of chocolate champagne truffles. Yeah that sounds good to me. Happy new year!

Makes about 30-35 truffles.

What you need for sponge cake:

4 dl (1.6 cups) flour

2 dl (0.8 cups) vegan milk

1 1/2 dl (0.6 cups) sugar

100g room temperature butter

1 tbsp vanilla sugar

2 tsp baking powder

10 ml pink champagne

10 drops of pink food colouring

What you need for the frosting:

175g butter

7 1/2 dl (3 cups) icing sugar

1/2 dl (0.2 cups) pink champagne

1 tsp vanilla sugar

5 drops pink food colouring

A pinch of salt

What you need for white chocolate coating:

7 1/2 dl (3 cups) white chocolate

1/2 dl (0.2 cups) coconut oil

Let's begin making our sponge cake by adding butter, milk, champagne, food colouring and sugar into a kitchen machine and mix until it's smooth.

Sift in half the flour, vanilla sugar and baking powder. Mix for a couple of minutes and then add the remaining flour and mix until it's smooth.

Pour the batter into a baking tray with a baking sheet and bake in the middle of the oven for 45 minutes. Once done allow it to cool completely.

While it's cooling we will make out frosting. In a bowl add butter and whisk until it becomes fluffy then add icing sugar and whisk until smooth. Now add champagne, vanilla sugar, salt and whisk for a couple of minutes and then add the food colouring and whisk until smooth.

Using your clean hands crumble the sponge cake and then add the frosting and fold together until it's combined. Form cake balls and place in the fridge for 1-2 hours.

Once the cake balls have firmed up we can get onto our white chocolate coating. In a bowl add roughly chopped up chocolate and microwave for 30 seconds and then stir in the coconut oil now microwave one more time for 30 seconds, then stir, then 15 seconds, then stir, then 10 seconds, then stir and this should temper your chocolate.

Now we will dip our cake balls into the chocolate and place each ball on a baking sheet to harden. Once they have hardened you can decorate them with a chocolate drizzle with the remaining chocolate or a sprinkle of the sponge cake.