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Chocolate dip in rosé sparkling

Tapas, Sweet

The ultimate temptation: a truffle coated in dark chocolate dipped in a glass of iced rosé sparkling wine or Champagne.

L'idée déco

You can flavor your ganache with vanilla for a more subtle fragrance.


Recipe for 4 persons

For the chocolate ganache

125 Gr
Milk chocolate
30 Gr
Dark chocolate
100 Gr
35% cooking cream
30 Gr
Frozen berries
50 Gr
Cocoa powder

For the chocolate dip

150 Gr
Dark chocolate

For the rosé bubbles

1 Bottle
Rosé sparkling wine or champagne

Preparation time: 20.00 min

  • Chocolate ganache preparation

    Chop both chocolates and place them in a bowl. In a saucepan, bring cream to a boil with the berries. Remove from heat cover and let steep for 8 minutes. Mix using a hand blender. Filter then reheat until it boils. Pour cream over chocolate. Melt 2 minutes then whisk gently. Spread plastic wrap at the bottom and sides of a dish. Pour the ganache still liquid at 1.5 cm of heigth. Place in refrigerator 3 hours, then 1 hour in the freezer, which will make the ganache firmer and easier to cut. Sprinkle the work surface lightly with cocoa. Turn the ganache over and remove the film. Cut out 1.5 cm wide strips, and then cut into cubes. Prick each cube with a wooden stick. Refrigerate.

  • Chocolate dip preparation

    Chop the dark chocolate and melt it in a water bath until the temperature reaches 35 ° C. Keep on a water bath at this temperature.

  • To serve

    Dip each cube of ganache into melted chocolate, and dip gently in a small glass of champagne well chilled. Repeat the operation as many times as you wish!

You can flavor your ganache with vanilla for a more subtle fragrance.

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