Ingredients
I. 44 g cassis puree
24 g champagne
63 g white chocolate
38 g heavy cream, 40%
332 g milk chocolate, preferably Belcolade M453
27 g inverted sugar
19 g Marc de Champagne
22 g unsalted butter
II. 28 g confectioners’ sugar
28 freeze-dried raspberry powder
Preparation
I. 1. In a saucepan, combine cassis puree, champagne, white wine and heavy cream and bring to a boil. 2. Place chocolate in blender and add warm champagne mixture. Add inverted sugar. Blend until well com pined. Add marc de champagne and butter. Blend until fully incorporated. 3. Place mixture into one-hot machine at 86 degrees F. Let set and unfold. II. Mix confectioners’ sugar with raspberry powder and dust each truffle with mixture.
