Categories
Ingredients
100 g softened butter
100 g powdered sugar
200 g white chocolate
100 ml champagne, brut
1 Tbsp lemon juice
500 g white chocolate
Sugar
Directions
Beat butter and sugar until foamy, melt white chocolate and let cool slightly. Mix the chocolate into the butter mixture stirring constantly, then pour in champagne and lemon juice, again stirring constantly. Continue stirring until the mixture is firmer, but still soft enough to be formed. Form the mixture into little dots on a baking sheet and chill thoroughly. For the cover, melt white chocolate and let cool slightly. Dip the truffles in white chocolate and roll in sugar. Chill the truffles.