Champagne chocolate truffle

Recipe by Peter Remmelzwaal



  • 50 g Butter
  • 55 g Glucose
  • 22 g Cream
  • 15 g Lime juice
  • 35 g Chardonnay
  • 40 g Marc du Champagne
  • 480 g Obsession 30 Belgian white chocolate


  1. Bring the cream, chardonnay, lime juice, glucose and butter to a boil.
  2. After boiling add the Marc du Champagne to the hot mixture.
  3. Melt the white chocolate a little.
  4. Mix well together and pour the ganache into a square ring.
  5. Cool for 24 hours, cut the ganache into cubes of 2×2 cm.
  6. Roll the ganache by hand into a sphere. (if it is sticky, use a little bit of powdered sugar)
  7. After drying the ganache, roll twice through the tempered white chocolate.