It’s peach season here in the peach state and I’ve already knocked out a batch of jam from some of this year’s crop.
Although the jam is fantastic generously spread on hot buttered toast I couldn’t resist having a go at a batch of chocolate truffles, trying another twist on my favourite recipe for alcohol infused truffles.
My inspiration was the classic Italian Bellini cocktail, a mix of prosecco sparkling wine and peach puree. The truffles just need chocolate, peach jam and a little bit of prosecco, so you’ll have some left to sip as you eat the truffles.
It’s a pretty simple recipe and the results are delicious.
Georgia Peach Bellini Truffles
8oz white chocolate
8oz dark chocolate (I used Ghirardelli 60%)
4oz Peach Jam
4 tsp prosecco
Once melted add the jam and prosecco and stir to combine. Allow to cool and then put in the fridge until the mix is firm.
Use a teaspoon to scoop walnut sized balls from the chocolate mix and roll into balls. Put the balls on a baking tray lined with parchment paper and then return to the fridge to firm up again.
Melt the dark chocolate over medium heat in a double boiler and then coat the chocolate balls. Once again place them on a parchment paper lined baking tray for the chocolate to cool and set before enjoying.