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Champagne Chocolate Truffles - Japanese Nama Recipe
5 from 30 votes

Champagne Chocolate Truffles - Japanese Nama Recipe

Champagne Chocolate Truffles combine sugar-free white chocolate with reduced champagne and cream to create a silky ganache that's then flavored with cognac and optional vanilla and food coloring. This Japanese-style chocolate offers a smooth texture and a subtle, refined flavor balanced by cocoa powder dusting. The cooling ganache is shaped in a square mold, resulting in elegant truffles with a delicate flavor profile ideal for special occasions or refined dessert plates.

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

Ingredients

  • ¾ cup champagne or sparkling wine or prosecco
  • 4.5 .5 ounces white chocolate sugar-free
  • 1.5 .5 ounces heavy cream or heavy whipping cream, fresh
  • Food Coloring optional, about 4 drops, pink
  • 2 teaspoons cognac (brandy)
  • ⅛ teaspoon vanilla bean optional, scraped
  • 2 teaspoons cocoa powder

Instructions

    Cup of Yum
  1. 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.
  2. Chop 4.5 ounces sugar-free white chocolate into very small pieces, for fast and uniform melting (or use chips).
  3. 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.
  4. Drop all the chocolate on top of the hot cream at once, and push it down with a spatula.
  5. 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.
  6. 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.
  7. Add the brandy or Cognac to the ganache, bit by bit, and mix until the color is uniform.
  8. Pour the ganache into the chosen chocolate mold. Let it rest for about one hour.
  9. Cover with cling film and refrigerate for 6 hours or overnight.
  10. Cut the chocolate into squares with a sharp knife. Wash and dry the knife well between every cut.
  11. 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.

Notes

  • Use a kitchen scale to accurately weigh chocolate and cream for ideal ganache texture.
  • If ganache becomes grainy or oily, add cold cream teaspoon by teaspoon to re-emulsify the mixture.
  • Fill an 11.5 x 11.5 cm square mold for proper thickness of about 1.5 cm; increase mold size proportionally if scaling up the recipe.

Nutrition Information

Serving 4squares Calories 220kcal (11%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 21.6g (33%) Sugar 22g (44%) Net Carbohydrates 2.4g

Nutrition Facts

Serving: 20 chocolates

Amount Per Serving

Calories 220

% Daily Value*

Serving 4squares
Calories 220kcal 11%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 21.6g 33%
Sugar 22g 44%
Net Carbohydrates 2.4g

* Percent Daily Values are based on a 2,000 calorie diet.