Melt the chocolate in a bain-marie or in a microwave oven.

In a saucepan, bring the cream to a boil and pour on the melted chocolate in three goes.

At 40°C, add the softened butter and mix.

Cover with a film in contact and put away at room temperature for one night.

The next day, poach balls, 2cm in diameter, with a 10 mm plain pastry bag, or with a melon ball and put away in the refrigerator.

In a mixing bowl, mix the eggs, the sugar, the salt, the flour and the cocoa powder.

Add the melted butter and the champagne.

Mix the passion purée and the icing.

Heat a saucepan of frying oil at 180°C (1 litre) and soak each truffle in the doughnut dough.

Dip in the saucepan immediately.

As soon as the beignets start floating, take them out of the saucepan and drip dry them on a paper towel.

To be tasted warm, with the sauce passion.