Champagne truffle

Name: Champagne truffle
Cook time: 45 min
Total time: 45 min
Yield: 27
Ingredients: 325 g white couverture; 50 g Whipped cream; 50 ml Champagne or sparkling wine; 50 g Coconut oil; 50 g Butter; 2-3 TABLESPOONS Sugar; 1 small freezer bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 27

325 g white couverture
50 g Whipped cream
50 ml Champagne or sparkling wine
50 g Coconut oil
50 g Butter
2-3 TABLESPOONS Sugar
1 small freezer bag

Directions

1
Chop the couverture and melt it on a hot water bath. Warm the cream and champagne. Remove the pot from the stove. Add coconut oil and butter and melt in. Keep 2 tablespoons of couverture. Stir the rest of the couverture into the champagne mixture.
2
Pour into a tall mixing bowl and place in the refrigerator for at least 2 hours. Then whisk briefly with the whisk of the hand mixer. Form into balls with your hands, turning them into sugar at intervals. If necessary, reheat the retained chocolate coating and put it into a freezer bag. Cut off a small corner. Decorate chocolates with it