White Chocolate Sekt Truffles
Ingredients
- 7 oz white chocolate plus
- ⅓ cup soft butter
- ⅔ cup powdered sugar
- ⅓ cup German Sekt
Instructions
- Temper 5 oz. white chocolate.
- Beat butter with the powdered sugar until soft and fluffy.
- Add ⅔ 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 ⅞th 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.
Nutrition
Yield: 1grams