Creating with Veliche
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Champagne Truffle
| 700 g |
Veliche® Chocolat Lait 40%, tempered |
| 300 g | Champagne (or sparkling wine) |
| 200 g | Liquid caramel |
| 100 g | Heavy cream |
| 30 g | Cognac (optional) |
| Hollow chocolate shells made with Veliche® Chocolat Lait 40% |
Heat caramel and cream together and scald; blend in champagne. Allow to cool below 104° C.
Whisk in tempered Veliche® Chocolat Lait 40%, and then add cognac. Cool in refrigerator until thickened, mixing occasionally.
Using a beater attachment, whip in mixer until color becomes lighter and ganache is slightly whipped. Fill chocolate shells and allow to set until a crust forms; apply bottoms.
Yield: Approximately 200 truffles
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