Champagne Truffles

Directions

1. 1
   ["Using a ladle, fill 2 cork molds with chocolate.", "When they are full, empty the excess back into the bowl of chocolate.", "The inside of the molds should be evenly coated with chocolate.", "Wipe the lip of the molds clean and place them upside down on a wire rack over a baking sheet to drain.", "Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity clean.", "This is important because when the chocolate sets, it shrinks or retracts from the sides of the mold.", "A clean edge will keep it from sticking and cracking as it shrinks.", "You can place the mold in the refrigerator for several minutes to help the chocolate to harden.", "Place the champagne and cream into a small saucepan and heat the mixture to a boil.", "Pour the hot champagne mixture over the chopped chocolate and corn syrup and blend until smooth with an immersion hand blender.", "Add the marc du champagne and the butter and blend until smooth with an immersion hand blender.", "Allow the mixture to cool until it has a thick consistency (thick enough to pipe).", "Place the mixture in a piping bag and pipe it into the chocolate filled molds.", "Let set overnight.", "Close the bottom of one mold by apply chocolate with an offset spatula.", "Scrape clean then press the two molds together evenly.", "Allow to set.", "When the chocolate has set, remove the whole \"corks\"" from the molds.""