Champagne Chocolate Truffles - Japanese Nama Recipe

Name: Champagne Chocolate Truffles - Japanese Nama Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 20 chocolates
Ingredients: ¾ ¾ cup champagne; 4.5 4.5 ounces sugar-free white chocolate; 1.5 1.5 ounces fresh heavy cream; pink food coloring; 2 2 teaspoons cognac; ⅛ ⅛ teaspoon scraped vanilla bean; 2 2 teaspoons cocoa powder

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings
20 chocolates
Calories
220 kcal
Course
Dessert
Cuisine
Japanese

Champagne Chocolate Truffles - Japanese Nama Recipe

Ava Acevedo

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These velvety Champagne pink chocolate truffles are sugar-free, low-carb and keto friendly. Made in Japanese nama style, they are easier and faster to make than regular truffles. A perfect romantic handmade gift!

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Ingredients

Servings

¾ ¾ cup champagne or sparkling wine or prosecco
4.5 4.5 ounces sugar-free white chocolate
1.5 1.5 ounces fresh heavy cream or heavy whipping cream
pink food coloring optional, about 4 drops
2 2 teaspoons cognac (brandy)
⅛ ⅛ teaspoon scraped vanilla bean optional
2 2 teaspoons cocoa powder

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Instructions

Simmer the 3/4 cup Champagne, sparkling wine or prosecco on medium heat until reduced to near one tablespoon of liquid. Set it aside to cool down.
Chop 4.5 ounces sugar-free white chocolate into very small pieces, for fast and uniform melting (or use chips).
Add 1.5 ounces fresh heavy cream or HWC to the fully cooled reduced Champagne and mix. Heat up in a saucepan until the brink of a simmer - remove from heat as soon as tiny bubbles start appearing around the edges.
Drop all the chocolate on top of the hot cream at once, and push it down with a spatula.
After a minute or so, start folding the chocolate and cream gently, until it is fully melted. If the chocolate doesn't melt fully, hold the pan at a distance from the stove burner on low and keep mixing gently until it's melted. Mix gently to stabilize the ganache.
If using pink food coloring add 3 to 5 drops to 2 teaspoons Cognac. You can also add 1/8 teaspoon scraped vanilla bean. Mix.
Add the brandy or Cognac to the ganache, bit by bit, and mix until the color is uniform.
Pour the ganache into the chosen chocolate mold. Let it rest for about one hour.
Cover with cling film and refrigerate for 6 hours or overnight.
Cut the chocolate into squares with a sharp knife. Wash and dry the knife well between every cut.
Sieve 2 teaspoons cocoa powder on top of the Japanese Champagne chocolate truffles, or put the cocoa powder in a small bowl and toss the truffles around to fully coat them.

Equipments used:

Notes

Following the correct ratio of chocolate and cream is essential for this recipe to have the right texture, so I recommend weighting these ingredients with a kitchen scale.
If the ganache separates, it's grainy or you can see small oily puddles, add a very tiny bit (one teaspoon at a time) of cold cream to the mixture, it should come back together.
This recipe will fill a 11.5 x 11.5 cm square mold, and the resulting chocolate will have a height of 1.5 cm. If increasing the recipe, use a larger mold to have a similarly shaped chocolate.