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Bubbly Recipes

Champagne Granite (Sweet Champagne Ice)

Makes 8 cups (serves 12 - 15)
1 cup plus 2 T. water
1 cup plus 2 T. granulated white sugar
1 bottle Champagne
3 oranges, juiced
1 lemon, juiced
1. Make simple syrup: Place water and sugar in a small saucepan and bring to a boil. Boil until the sugar is dissolved. Set syrup aside to cool.
2. Combine champagne, orange and lemon juices. Add cooled simple syrup. Stir well to combine. Pour mixture into an 8 x 16 inch, shallow, nonreactive pan and place in freezer for several hours or overnight. For best results, periodically stir the partly frozen granite during the freezing process. Stir gently to keep from breaking up the thin sheets of ice. To serve, scrape granite with a fork and layer in a champagne glass with fruit such as fresh raspberries or poached pears.


We love Jean-Baptiste-Simeon Chardin’s Soap Bubble painting and our easy bubbly New Year’s recipes. Let us know if you try them.

Champagne truffles, rolled in cocoa and ready for their close-up.

Champagne Truffles

Makes about 60 truffles
1 pound bittersweet chocolate
3/4 cup heavy cream or creme fraiche
1/2 cup champagne
6 T. unsalted sweet butter, softened
For dipping:
1 pound semisweet chocolate
2 cups unsweetened cocoa
1. Cut 1 pound chocolate into small pieces and place in a small bowl. Melt chocolate over simmering water or in a microwave oven. Set aside until ready to use.
2. Scald the cream and champagne and pour over the chocolate. Whisk until smooth.
3. Mix in the soft butter and pour the mixture onto a sheetpan covered with parchment paper or a nonstick pad. Refrigerate until you can form balls with the mixture.
4. Roll small balls of chocolate. Keep them cold.
5. Melt the other pound of chocolate. Temper the chocolate (don’t know how? Let David Lebovitz show you.) When all the balls are rolled, put some of the melted chocolate into the palm of your hand. Roll a truffle in your palm, letting it roll off your finger tips back onto the sheetpan. Continue until all balls are coated with chocolate. Chill. When chilled and dry to touch, roll in cocoa powder. Keep stored in cocoa powder in the freezer or refrigerator.

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Hi Laura,
You note that you can’t imagine the French adding bitters and sugars to their Champagne and that is probably true yet I read recently that until the end of the 1800’s just about all Champagnes were made to be very sweet. According to Ed McCarthy, author of “Champagne for Dummies”, Champgane was more like a dessert wine back then because the added sugar helped to mask the harsh acidity inherent in the wines of such a cold climate. Both the cocktail and the Champagne Granite sound delicious. Will have to try. Thanks for the great article.
Sue Guerra

    –  (January 01 2009 at 12:33)

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