Champagne heart-shaped chocolates

Name: Champagne heart-shaped chocolates
Prep time: 60 min
Cook time: 59 min
Total time: 120 min
Yield: 1
Cuisine: Switzerland
Ingredients: 140 g full cream; 20 g glucose; 10 g sorbitol; 10 g butter; 280 g milk couverture; 40 g Marc de Champagne; 100 g powdered snow; 30 g raspberries | freeze-dried

Champagne heart-shaped chocolates with fruit powder

Absolutely everyone loves receiving a little something. Especially on Valentine’s Day or Mother’s Day, it’s a lovely gesture to give your loved ones a small present. And what could be better than classic chocolates? But rather than heading off to the nearest shop, it’s much nicer to make the chocolates yourself. Not only is it much more fun, but it also makes your gift far more personal. These sweet chocolate hearts are particularly special, as they’re filled with a tempting champagne ganache. They’re also rolled in raspberry fruit powder and icing sugar to create the pink, red and white colours. A flavour that’s sure to go down a treat. What’s more, they’re not very difficult to make. Why not see for yourself and give them a go?

You’ll find the recipe available to download at the end of this post.

Key figures

Quantity: approx . 48 pieces

Level of difficulty: Easy

Shelflife: 1 month

Champagne ganache

Double cream		140 g
Glucose		20 g
Sorbitol		10 g
Butter		10 g
Milk chocolate couverture		280 g
Champagne marc		40 g

Fruit powder

Powder snow		100 g
Raspberries \| freeze-dried		30 g

Lindt couverture milk 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.90

Glucose, 350g

Ready-to-ship quantity: more than 20 pieces

CHF8.90

Marc de Champagne 90 g

Ready-to-ship quantity: more than 20 pieces

CHF12.80

Production of the champagne filling

Bring the cream, glucose, sorbitol and butter to the boil in a pan. Weigh out the required amount of couverture into a bowl, then pour the hot cream over it. Leave the mixture to stand for 1 minute, then start mixing everything together with a whisk until a smooth mixture forms.

Leave the finished ganache to stand for a further 5 minutes, then pour in the Marc de Champagne. Mix the ganache well with a whisk or blend briefly with a hand blender.

Pour the ganache into a piping bag and secure the opening with a clip. Leave the finished ganache to stand at room temperature for 20 minutes so that it can cool slightly.

After 20 minutes, pour the ganache – which is still very runny but no longer hot – into your filled hearts or hollow spheres. Fill the ganache to 2 mm below the rim and leave the filled hearts/hollow spheres to stand at room temperature for 2–3 hours or overnight, so that the ganache dries slightly on the surface.

Fill a paper cornet with tempered couverture orcake glazeand use it to seal the opening of the pralines until no ganache is visible. Leave the couverture to set at room temperature for 10 minutes.

Raspberries, freeze-dried 30 g

Ready-to-ship quantity: more than 20 pieces

CHF13.90

Sweet powder snow, 150 g

Ready-to-ship quantity: 0

CHF6.90

Flour sieve with frame Ø 16 cm

Ready-to-ship quantity: 15

CHF24.90

Fruit powder coating

Blend freeze-dried raspberries in a blender until they form a fine powder (or use our ready-made fruit powder) and then mix it with the icing. You’re also welcome to have three different bowls ready to create shades of red of varying intensity. Just make sure you always mix the fruit powder with the powdered snow, as this doesn’t absorb moisture as quickly, meaning the lovely powdery effect lasts much longer.

Place a little tempered couverture (or cake glaze) in the palm of your hand and then roll the sealed praline heart in it. You only need a thin layer around the pralines.

Place the chocolate-coated champagne hearts into the prepared bowl containing the fruit powder and icing sugar mixture, roll them around in it, and leave them to set at room temperature for about 10 minutes. Then place them in a sieve with a frame and sift off the excess powder. You can then dust the finished chocolates with a little glitter and wrap them up nicely.

And there you have it: a delicious and beautiful gift for Valentine’s Day or Mother’s Day. Of course, these chocolates also make a lovely little treat for your loved ones.