Champagne chocolate truffle

Recipe by
Peter Remmelzwaal

I. COMPOSITION

 

II. CHAMPAGNE/LIME GANACHE

 

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.

Also discover our other products

Get the latest insights to help your business fly