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Champagne Heart Chocolates

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Champagne heart chocolates with fruit powder

Absolutely everyone is happy about a little attention. Especially on Valentine's Day or Mother's Day, it is a nice gesture to give your loved ones a small gift. And what could be better than classic chocolates? But instead of heading to the nearest shop, it's much nicer to make the chocolates yourself. Not only is it much more fun, it also makes your gift that much more personal. These sweet praline hearts are particularly special because they are filled with a seductive champagne ganache. They are rolled in raspberry fruit powder and powdered snow to create the pink, red and white colours. A taste that is sure to go down well. And they are not very difficult to make. Why not see for yourself and try them out?

Preparation time

30 min.

Cooling time

2 h

Champagne ganache

Ingredients:

140 g whole cream

20 g glucose

10 g sorbitol

10 g butter

280 g milk couverture

40 g Marc de Champagne

Here's how:

  • Boil the cream in a pan with the glucose, sorbitol and butter.
  • Weigh out the couverture in a bowl and then pour the hot cream over it.
  • Leave to stand for 1 minute and then start to mix everything together with the help of a whisk until you have a homogeneous mixture.
  • Leave the finished ganache to stand for a further 5 minutes and then pour in the Marc de Champagne.
  • Mix the ganache well with a whisk or mix briefly with a hand blender.
  • Pour the ganache into a piping bag and seal the opening with a clip. Leave the finished ganache at room temperature for 20 minutes so that it can cool down a little.
  • After 20 minutes, pour the ganache, which is still very runny but no longer hot, into your filling hearts or hollow spheres. Fill the ganache to 2 mm below the opening and leave the filled hearts / hollow spheres at room temperature for 2-3 hours or overnight so that the ganache dries slightly on the surface.
  • Pour tempered couverture or cake icing into a cornet paper and seal the opening of the chocolates with it until no more ganache can be seen. Leave the couverture to set at room temperature for 10 minutes.

Fruit powder

Ingredients:

approx. 100 g powdered snow

30 g raspberry powder

Here's how:

  • In the meantime, you can mix freeze-dried fruit (z.B. raspberries or strawberries) into a fruit powder using a blender. The fruit powder can also be bought ready-made.
  • For our recipe, we used freeze-dried raspberries, which were blended. We used three different colours, once just white powdered snow (alternatively icing sugar), the pure red raspberry powder and as a third variant a mixture of both. Simply mix the powdered snow with the fruit powder of your choice.
  • Powdered snow absorbs moisture more slowly, which means that the powdered effect lasts longer.

Decoration

What you need:

Fruit powder

Powdered snow

Praline shell Filling heart, milk

Here's how:

  • Next you can take your almost finished chocolates out of the foil and place them in a bowl or on a plate.
  • Now you need a small amount of milk couverture or cake glaze.
  • Put on some disposable gloves and put some tempered couverture in the palm of your hand. Now take a heart-shaped chocolate or truffle and roll it in the palm of your hand until you have an evenly thin layer of chocolate on the outside. This technique is called chemising.
  • You can now place the chocolate-coated pralines in the powdered snow or fruit powder and coat them with a gentle back and forth motion.
  • Finally, leave the pralines to set for at least 10 minutes before sieving. Simply use a thin sieve and sift the chocolates carefully to remove the excess powder. Now we recommend that you dust your chocolates with a little silver glitter and wrap them up nicely.

These heart-shaped chocolates are ideal as a Valentine's Day or Mother's Day gift or just as a little surprise for your favourite person.

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Thank you!

Your miniSchoggi team!

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Posted in: Sweet recipes, Chocolate and pralines, Pralines

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