Champagne Teddy Bear Truffles | シャンパンのクマさんのトリュフチョコ


champagne bears thumb

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 Champagne Teddy Bear Truffles | シャンパンのクマさんのトリュフチョコ

Ingredients (makes about 18 chocolates)
❤ white chocolate, melted (for chocolate shells)
❤ gold luster dust (optional)

❤ 100g white chocolate, finely chopped
❤ 65g whipping cream
❤ pinch of salt
❤ 3 tbsp champagne (can be substituted with sparkling apple juice)

1. Spread some melted white chocolate onto the inside of a silicone bear-shaped mold. Place the mold in the freezer for the chocolate to harden. Note: make sure that all of the walls are completely covered in chocolate, to prevent the filling from leaking out.
2. To make the filling, heat the whipping cream in the microwave for about 30 seconds, until hot. Pour this on top of the finely chopped white chocolate and stir until the chocolate has melted. Add the salt and champagne and mix well. Place the bowl in the freezer for 30 minutes, until the filling has thickened.
3. Pour the filling into the chocolate shells and return the chocolates to the freezer for an additional 30 minutes, for the filling to set as much as possible.
4. Pour the remaining melted white chocolate on top, making sure to fully enclose the filling in the chocolate. The filling is quite runny, so any gaps will allow the filling to leak out. Return to the freezer for a final 20 minutes for the chocolate to fully harden.
5. Remove the chocolates from the mold and if desired, dust with some gold luster dust to give a festive, champagne-like look to them. To store, keep the chocolates in the freezer until ready to serve.

Want to see more video tutorials? Check out all of my recipes here!

champagne bears thumb

 Champagne Teddy Bear Truffles | シャンパンのクマさんのトリュフチョコ


❤ホワイトチョコ(細かく刻んだ) 100g
❤生クリーム 65g
❤塩 ひとつまみ
❤シャンパン(またはスパークリングアップルジュース) 大さじ3

①クマ形のシリコン型に塗り、チョコのシェルを作る。冷凍庫に入れ、しっかり固まらせる。 ガナッシュが漏らしてしまわないために、シェルに穴がないように必ずチェックしてね❤



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