Champagne Truffle

For the champagne truffles, coarsely chop 100 g of couverture. Melt while stirring continuously, but do not heat above 40 °C. Now cool down to 25 °C.

Add room temperature butter, cream and champagne to the couverture. Beat with a whisk until creamy. Pour into a piping bag with a fine nozzle and inject into the hollow bodies to just below the rim.

Add a little melted, tempered couverture to the piping bag and seal the filling openings of the hollow praline bodies with a small dab (pull off excess couverture with a spatula). Let the pralines cool in the refrigerator.

Prepare the remaining couverture for the dipping mass or use pre-made dipping mass from a specialty store. Dip the truffles individually into the dipping mass using a praline fork. Drain slightly and roll back and forth on the draining rack to create the typical praline pattern. Cool on a baking sheet lined with parchment paper. Roll the champagne truffles in powdered sugar, place in paper sleeves and store in a cool, dark place. Consume within 2 weeks.

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