Dark Champagne Truffles

For the dark champagne truffles, coarsely chop 100 g of the couverture. Melt while stirring constantly, do not heat above 50 °C. Now cool down to 25 °C.

Add room temperature butter, cream and champagne to the couverture. Whisk until creamy. Pour into a piping bag with a fine nozzle and inject 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 one by one 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 dark champagne truffles in cocoa powder, place in paper sleeves and store in a cool, dark place. Consume within 2 weeks.

Preparation Tip:

You can also decorate the dark champagne truffles with melted white chocolate coating (apply with fork tines).

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