Champagne chocolate truffle Recipe by chef Peter Remmelzwaal

1) Champagne/lime ganache
2) Obsession 30 Belgian white chocolate

1) Champagne/lime ganache

  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.