The days between Christmas and New Year’s Eve always make me feel a little fuzzy-headed. What am I supposed to be doing again? There are no more presents to wrap and I’ve actually had a chance to put my feet up! Perhaps I should embrace this small respite, because 2018 holds a big change for us. We’ve purchased new (old!) house, which you can read a little about here. I’m so excited about this new adventure, and over-the-moon that I will have my own little studio in which to bake and photograph sweet things. It’s a dream come true, really!
I’m raising a toast to all of this newness with these little Champagne Gelées, which are so simple to whip up. They are sweet and boozy, and your reward for making it to the bottom of the glass is a chocolate truffle!
These are delicious with or without the addition of the chocolate truffle, but it’s my nod to the Times Square ball drop. I used Lindt Caramel Milk Chocolate Truffles, which are so smooth and lucious. And bonus! Each truffle has a little round indention which is the perfect size to insert a lollipop stick. I used extra-blingy cake pop sticks (sold here) and clock cupcake toppers (here) for extra pizzazz.
Most recipes for champagne jelly call for the spirit to be heated, and this causes some of the alcohol to evaporate. This recipe is a little different – and boozier! It relies on a mixture of bloomed gelatin and prepared simple syrup. The champagne is added to this mixture after the syrup cools, and the result is a sweet, potent little dessert worth a midnight toast!
Thank you, friends, for a wonderful 2017. I wish you good health, whatever is meaningful, whatever is good and whatever makes you happy in the New Year!
Yields eight 2.5 ounce servings
These little gelée shots are delicious and potent. They are softer set than a jello shot, so don’t expect a firm texture. The gelee and truffle portion can be assembled and made ahead; cover with plastic wrap. I recommend topping the glasses with chantilly and garnish just before serving.
8 Lindt milk chocolate truffles (recommend caramel-filled)
8 lollipop sticks (plastic will hold up best)
Insert a pop stick into the indention in each truffle. Set aside.
Sugar-rim the glasses
Gold and silver sparkling sugar
Corn syrup or piping gel
Pour a little corn syrup or piping gel into a small shallow dish. Pour sugar into a separate shallow dish.
Lightly dip an index finger into the corn syrup and run it across the rim of each glass. Dip into sugar. Let sugar rimmed glasses stand at room temperature while the rest of the recipe is prepared.
1/2 cup (120ml) cold water
One envelope (.25 oz.) powdered gelatin
1/2 cup (100g) granulated sugar
1 cup (240 ml) champagne, at room temperature
Set eight 2.5 ounce shot glasses in a baking pan or on a tray.
Pour the water into a small saucepan. Remove two tablespoons of the water to a small condiment cup and sprinkle the gelatin over the surface. Let stand until bloomed and fully set.
Add the sugar to the saucepan. Cook on medium-high heat until the sugar completely dissolves, about 5 minutes. Remove from heat. Stir in the bloomed gelatin. Mix until the gelatin is completely dissolved. Let the simple syrup mixture further cool until just warm. Add the champagne and mix well. Pour the champagne gelée into each glass. Transfer the glasses to the refrigerator to chill for 2 hours.
1/2 cup (120 ml) heavy whipping cream
2 tbsp. granulated sugar
1/2 tsp. vanilla
In a medium bowl, beat heavy cream with an electric hand mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form; add vanilla and beat again.
Transfer mixture to a piping bag fitted with a star decorator tip. Pipe whipped cream into each gelée. Garnish with more sparkling sugar.
Refrigerate until ready to serve.