Champagne chocolate truffle

I. COMPOSITION

• Champagne/lime ganache
• Obsession 30 Belgian white chocolate

II. CHAMPAGNE/LIME GANACHE

• 50 g Butter
• 55 g Glucose
• 22 g Cream
• 15 g Lime juice
• 35 g Chardonnay
• 40 g Marc du Champagne
• 480 g Obsession 30 Belgian white chocolate

METHOD

1. Bring the cream, chardonnay, lime juice, glucose and butter to a boil.
2. After boiling add the Marc du Champagne to the hot mixture.
3. Melt the white chocolate a little.
4. Mix well together and pour the ganache into a square ring.
5. Cool for 24 hours, cut the ganache into cubes of 2×2 cm.
6. Roll the ganache by hand into a sphere. (if it is sticky, use a little bit of powdered sugar)
7. After drying the ganache, roll twice through the tempered white chocolate.