Truffes au chocolat et marc de Champagne

Name: Truffes au chocolat et marc de Champagne
Total time: 45 min
Yield: Serves 8
Cuisine: Champagne
Ingredients: 300 g (10½ oz) 70% dark chocolate; 200 ml (¾ cup) heavy cream; 40 g (3 tbsp) unsalted butter; 50 ml (3½ tbsp) marc de Champagne; 50 g (½ cup) unsweetened cocoa powder; 1 pinch of fleur de sel

Chocolate truffles with marc de Champagne

⏱ 45 minServes 8Medium290 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

300 g (11 oz)70% dark chocolate
200 ml (¾ cup)heavy cream
40 g (1½ oz)unsalted butter
50 ml (3½ tbsp)marc de Champagne
50 g (2 oz)unsweetened cocoa powder
1 pinchfleur de sel (flaky sea salt)

300 g (11 oz) 70% dark chocolate
200 ml (¾ cup) heavy cream
40 g (1½ oz) unsalted butter
50 ml (3½ tbsp) marc de Champagne
50 g (2 oz) unsweetened cocoa powder
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 heavy-bottomed saucepan (16 cm / 6 in)

1 bowl (22 cm / 9 in) for the ganache

1 roll of plastic wrap

1 shallow bowl (20 cm / 8 in) for coating

03 — Method

Finely chop the chocolate with a knife and put it in the bowl — even pieces melt evenly when the hot cream hits them.
Bring the cream to a simmer in the saucepan, then pour it over the chocolate in three additions, stirring from the center outward until the ganache is smooth.
Stir in the butter in pieces, then the marc de Champagne and fleur de sel, mixing gently until the ganache is glossy and perfectly smooth.
Press plastic wrap onto the surface of the ganache and refrigerate for 3 hours; it should be firm but still yield under your finger.
Scoop small spoonfuls of ganache and roll them quickly between cold palms into rough balls — the rustic look is part of a truffle’s charm.
Roll each truffle in cocoa powder in the shallow bowl, then keep them in an airtight box in the fridge and take them out 15 minutes before eating.