Kir Royale Truffles/Decoration

• I. 44 g cassis puree
• 24 g champagne
• 63 g white chocolate
• 38 g heavy cream, 40%
• 332 g milk chocolate, preferably Belcolade M453
• 27 g inverted sugar
• 19 g Marc de Champagne
• 22 g unsalted butter
• II. 28 g confectioners' sugar
• 28 freeze-dried raspberry powder

1. I. 1. In a saucepan, combine cassis puree, champagne, white wine and heavy cream and bring to a boil.
2. 2. Place chocolate in blender and add warm champagne mixture. Add inverted sugar. Blend until well com pined. Add marc de champagne and butter. Blend until fully incorporated.
3. 3. Place mixture into one-hot machine at 86 degrees F. Let set and unfold.
4. II. Mix confectioners' sugar with raspberry powder and dust each truffle with mixture.

puree, champagne, white chocolate, heavy cream, milk chocolate, sugar, butter, sugar, raspberry powder

Taken from www.epicurious.com/recipes/member/views/kir-royale-truffles-decoration-52042801 (may not work)