Champagne heart-shaped chocolates

Champagne heart-shaped chocolates with fruit powder

Everyone is happy to receive a small gift. Especially on Valentine's Day or Mother's Day, it's a nice gesture to give your loved ones a small gift. And what could be better than classic chocolates? But instead of travelling 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 a lot more personal. These sweet praline hearts are particularly special, as they are filled with a tempting champagne ganache. They are rolled in raspberry fruit powder and powdered snow to achieve the pink, red and white colours. A flavour that is sure to go down well. They are also not very difficult to make. Why not see for yourself and try them out?

You can download the recipe at the end of the article.

Most important key data

Quantity: approx. 48 pieces

Difficulty level: Easy

Shelf life: 1 month

Champagne ganache

Whole cream		140 g
Glucose		20 g
Sorbitol		10 g
Butter		10 g
Milk couverture		280 g
Marc de Champagne		40 g

Fruit powder

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

Lindt couverture milk 0.5 kg

CHF19.50

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Glucose, 350g

CHF8.90

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Marc de Champagne 90 g

CHF11.50

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Making the champagne filling

Boil the cream together with the glucose, sorbitol and butter in a pan. Weigh out the required 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 using 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 to stand at room temperature for 20 minutes so that it can chill slightly.

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

Fill tempered couverture or cake icing into a cornet paper and seal the opening of the chocolates with it until you can no longer see any ganache. Leave the couverture to set at room temperature for 10 minutes.

Raspberries, freeze-dried 30 g

CHF13.90

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Sweet powder snow, 150 g

CHF6.90

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Flour sieve with frame Ø 16 cm

CHF24.90

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Fruit powder coating

Mix the freeze-dried raspberries with a blender to a fine powder (or use our ready-made fruit powder) and then mix it with the icing snow. You can also prepare 3 different bowls to obtain different shades of red. Always mix the fruit powder with the icing snow, as it doesn't moisturise as quickly and the beautiful icing effect lasts much longer.

Put some tempered couverture (or cake icing) in the palm of your hand and then roll the sealed chocolate heart in it. You only need a thin layer around the chocolates.

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

You have a delicious and beautiful gift for Valentine's Day or Mother's Day. Of course, this praline is also suitable as a small gift for your favourite people.

Storage & shelf life

The finished chocolates can be stored in an airtight container at room temperature for approx. 1 month.

Nutrition declaration per 100 g

Posted in: Sweet recipes, Chocolate and pralines, Pralines

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Champagne heart-shaped chocolates

Champagne heart-shaped chocolates with fruit powder

Most important key data

Champagne ganache

Fruit powder

Lindt couverture milk 0.5 kg

Glucose, 350g