Eric Lanlard’s Pink Fizz Champagne Truffle Recipe

Indulge your sweet tooth and elevate your dessert repertoire with Eric Lanlard’s Pink Fizz Champagne Truffle recipe.

Perfectly combining the luxurious flavours of rosé champagne and rich dark chocolate, these delightful truffles add an extra pop with a sprinkle of playful popping candy. With their blush-pink coating, these treats are as elegant as they are delicious—a fabulous addition to any high tea spread or an indulgent after-dinner treat. Easy to prepare and irresistibly moreish.

Master pâtissier and baker to the stars Eric Lanlard’s cookbook ‘Afternoon Tea’ features deliciously achievable recipes.

Images and text from Afternoon Tea’ by Eric Lanlard, published by Octopus Books © photography Kate Whitaker.

Ingredients

• 100g (3.oz) dark chocolate, chopped
• 100ml (3.fl oz) single cream
• 2 tsp Marc de Champagne
• 2 tsp plain popping candy
• 5 tbsp icing sugar
• 1 tsp pink food colouring

Instructions

• Put the chocolate into a heatproof bowl. Put the cream into a small saucepan and heat until steaming hot, but do not let it boil, then pour on to the chocolate and stir gently until melted, smooth and glossy. Leave to cool.
• When cooled, stir in the champagne, then the popping candy. Leave to set in the refrigerator for at least 4 hours.
• Put the icing sugar and food colouring into a blender and whizz together. Tip on to a plate.
• Using a teaspoon, scoop up the ganache and roll between the palms of your hand to form perfect round
• shapes. Using a fork, roll the truffles in the pink icing sugar to coat. Store the truffles in an airtight container in the refrigerator for up to 1 week.

Tip: Dust your hands with icing sugar before rolling the truffles to stop the ganache from sticking.

Eric Lanlard’s Pink Fizz Champagne Truffle Recipe

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