Champagne truffle
Recipes
80 g Butter,
80 g powdered sugar,
175 g white couverture,
100 ccm of dry sparkling wine or champagne,
1 Eßl. Lemon juice;
coating:
400 g white couverture,
about 400 g of sugar.
Mix the soft butter and icing sugar with the hand mixer until frothy. Melted couverture (see box on page) Add while stirring constantly. Pour in the sparkling wine and lemon juice and continue stirring, until the mass is solid and sprayable. Pour the cream into a piping bag with a small perforated nozzle and squirt dots on parchment paper. Then chill. Melt the couverture for the coating. Dip the truffles into the couverture with a praline fork and let them drain. Roll in sugar. Store truffles in the refrigerator, they taste best fresh (per piece approx. 115 Calories).