Kir Royale Truffles/Decoration

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   I. 1. In a saucepan, combine cassis puree, champagne, white wine and heavy cream and bring to a boil.

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   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.

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   3. Place mixture into one-hot machine at 86 degrees F. Let set and unfold.

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   II. Mix confectioners' sugar with raspberry powder and dust each truffle with mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.