Valentine's Treats and Tricks From Pastry Chef Melanie Sanchez of Vernon's and Prime

KASA - Pink Champagne Truffles

Dark Chocolate (finely chopped)  12 oz.
White Chocolate (finely chopped)  4 oz.
Heavy Cream  5 oz.
Butter   4 Tablespoons
Pink Champagne    4 oz.
Brandy   5 teaspoons
Dehydrated strawberries  2 oz.
Powdered sugar   8 oz.

Finely chop dark and white chocolate with a serrated knife and place in a bowl. 
Combine the cream and butter in a small sauce pot and bring to a boil.  Turn off heat and gently whisk in chocolate, allow to sit for about a minute to make sure all chocolate has completely melted. 
Whisk in champagne and brandy, mix till the ganache is smooth and free of streaks. 
Place half of ganache in bowl and allow to set up completely before rolling truffles usually takes 24 hours, this also allows the flavors to really meld in with the chocolate.
While chocolate is setting, take the dehydrated strawberries and smash them up a bit.  A bit powdery with some larger chunks. To do this put in a small zip lock bag and use a rolling pin to gently crush.  Combine the crushed berry powder with the powdered sugar. 
At this point begin rolling out balls of the ganache, you can spoon out the balls into about a quarter sized ball, I prefer to use my hands with gloves on, the chocolate melts fast.  Either way you prefer, roll out the balls to be somewhat uniform. Toss into the berry/powder sugar mixture till coated evenly in sugar and remove from bowl and store on a cookie sheet. 
Store truffles in a sealed container in the refrigerator, for up to a week. 

Chocolate Champagne Strawberries

With the other half of the hot ganache, you can make chocolate dipped strawberries.
Have 12 ripened strawberries washed and dried very well.
Holding the top of the berry by the leafy cluster, dip the berry ¾ of the way into the warm chocolate ganache.  Allow extra chocolate to drip off for a few seconds, then place berries on a cookie sheet lined with parchment paper. 
Once all berries have been dipped in this manner, place cookie tray in refrigerator to set up.  Once the chocolate is set up, store berries in a sealed container or serve!