In a large heavy bottomed stock pot place ¼ amount of sugar over med-high heat. Important: Use the biggest stock pot you have as splattering and smoke will occur.
Stir sugar with a wooden spoon to distribute sugar caramelizing evenly.
When sugar starts to turn an even amber color, add another ¼ amount of sugar. Repeat above method until all sugar has been added.
After all the sugar has been added, liquefied, and is a deep amber color remove from heat and cover opening of the pot with your splatter screen or sifter.
Carefully pour small increments of room temperature champagne into the pot through the splatter screen until added completely. Be careful when pouring the Champagne into the pot! It will bubble, smoke and splatter at times.
Add brandy to the pot. Allow to cool to room temperature.
You will have extra of the Champagne Syrup after making your truffles. Store it at room temperature in a mason jar and use it to make your other favorite desserts. It’s also amazing in coffee!
In separate bowls, heat Cream, Champagne Syrup, and trimoline invert sugar or honey to about 120 degrees. Set aside. It’s ok to reheat when needed if the temperature drops.
Place all three chocolates in a bowl. Melt the chocolate in the microwave or double boiler until it reaches 120 degrees F. You can melt the chocolate in the microwave, heat it in short intervals and stir in between until it reaches 120 degrees F.
Add heated cream, champagne syrup, and trimoline invert sugar or honey to your melted chocolate and stir using a silicone spatula. Don’t use a whisk! Start mixing in the center of the bowl and work your way to the outer edges in a circular motion. This will create an emulsion that is silky and shiny.
Add brandy and continue to stir in circular motion until emulsified.
Add butter and repeat mixing method until smooth and shiny.
Let chocolate mixture set in the bowl for no less than 3 hours at room temp. You can also pour the mixture onto a sheet pan to set overnight. This builds more complexities and flavor in the chocolate. Do not refrigerate. Keep in dry cool room when setting.
Use a small ice cream scoop to scoop the set ganache into rounds. You can then roll in your hands to form smooth truffles (conf. sugar on your hands). You can also cut the set ganache in squares.
Note: Since the truffles are not coated with chocolate, we suggest chilling rounds or centers just until they firm up enough to dust with confectioners’ sugar.
Drop the rounds or squares into a bowl of confectioners’ sugar and move around with a fork until each truffle is coated. Place coated truffles into a mesh sifter to shake excess sugar off.
Use a small ice cream scope to scope the set ganache into rounds. You can then roll in your hands to form smooth truffles (conf. sugar on your hands). You can also cut the set ganache in squares.
Drop the rounds or squares into a small amount of melted chocolate or champagne syrup and move around with a fork until each truffle is coated. This will act as an adhesive for your toppings.
Note: Make sure the rounds or squares are firm enough before coating with light glaze of chocolate or champagne syrup.
Transfer the rounds or squares into a bowl of confectioners’ sugar and move around with a fork until each truffle is coated. Place coated truffles into a mesh sifter to shake excess sugar off.
While we recommend enjoying immediately, you can store your finished truffles for up to 1 week in a cool, dry pantry. You can also freeze them in an airtight container.