White Chocolate Sekt Truffles
Ingredients 7 oz white chocolate plus 1/3 cup soft butter 2/3 cup powdered sugar 1/3 cup German Sekt Method Temper 5 oz. white chocolate. Beat butter with the powdered sugar until soft and fluffy. Add 2/3 of the tempered chocolate and mix for another couple of minutes.
- 7 oz white chocolate plus
- 1/3 cup soft butter
- 2/3 cup powdered sugar
- 1/3 cup German Sekt
- Temper 5 oz. white chocolate.
- Beat butter with the powdered sugar until soft and fluffy.
- Add 2/3 of the tempered chocolate and mix for another couple of minutes.
- Add the Sekt and whisk until incorporated.
- Add the ganache to a container and refrigerate.
- Fill the rest of the chocolate into the mold. Shift around to fill every corner of the mold.
- Shake the excess chocolate off and refrigerate until the chocolate is fully set.
- Fill with the Sekt ganache into the molds until 7/8th full.
- Tap the mold to spread the ganache evenly.
- 10. Chill for about 2 hours.
- 11. Temper the rest of the white chocolate and cover the ganache in the molds.
- 12. Remove excess chocolate with a straight-edge tool like a dough cutter or a straight spatula.
- 13. Refrigerate covered overnight.
- 14. Once solid, pop the truffles out of the mold.
Add the ganache to a container and refrigerate. Fill the rest of the chocolate into the mold.
Shift around to fill every corner of the mold. Shake the excess chocolate off and refrigerate until the chocolate is fully set. Fill with the Sekt ganache into the molds until 7/8th full.
Tap the mold to spread the ganache evenly. 10. Temper the rest of the white chocolate and cover the ganache in the molds. 12. Remove excess chocolate with a straight-edge tool like a dough cutter or a straight spatula. 13.
Once solid, pop the truffles out of the mold.