for 25 pieces

Truffle mixture

¼ dl	full cream
300 g	white chocolate, finely chopped
½ dl	champagne

Shape

100 g

icing sugar

How it's done

Truffle mixture

Place the cream in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Heat the cream, add the chocolate, melt. Remove the bowl, stir with the whisk on a mixer until the chocolate cream has cooled and solidified a little. Carefully stir in the champagne, cover and chill for approx. 2 hrs.

Shape

Shape the mixture into approx. 2 cm balls using your hands, roll the balls in the icing sugar, chill.

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