Easy Champagne Chocolate Truffles Recipe
User Reviews
5
Easy Champagne Chocolate Truffles Recipe
Description
This recipe starts by gently melting dark chocolate, heavy cream, and kosher salt in a double boiler until smooth, ensuring a silky base. Soft butter and champagne or sparkling wine are whisked in last for flavor and texture, creating a luxurious ganache mixture. The use of quality chocolate and champagne influences the final taste and aroma.
The ganache is poured into a parchment-lined pan and chilled uncovered for at least eight hours, allowing it to set firmly. The truffles can then be scooped into balls or cut into pieces and dusted with cocoa powder to add a slightly bitter contrast to the sweet, boozy center. Optional edible gold, silver dragees, or gold dust provide a decorative, festive finish.
These truffles can be served as an elegant dessert or gifted during holidays. They pair well with sparkling wines or champagne. The recipe can be doubled easily and customized with different sparkling beverages or liquors. To serve, it’s best to allow the truffles to reach room temperature for about 30 minutes to enjoy their creamy texture fully.
Chilled truffles keep well for up to a week in an airtight container refrigerated. Gloves are recommended when rolling to prevent the truffles from warming too quickly.
Ingredients
- 20 ounces dark chocolate chopped or dark chocolate chips (I used 60% bittersweet chocolate, high quality
- 1 cup heavy cream
- ⅛ teaspoon kosher salt
- ⅓ cup champagne Prosecco, or sparkling wine (see notes)
- 2 teaspoons butter soft
- 3-4 tablespoons cocoa powder for dusting
- edible gold leaf silver dragees or edible gold dust, for decoration
Instructions
- Lightly spray or butter a loaf pan or an 8x8 inch pan, then line with parchment paper -- this is one recipe that you will have the best results with if you use parchment paper. Leave some hanging over the sides, so you can easily lift it out. The preference is an 8x8 pan.
- Place a medium glass bowl in a medium saucepan over a couple inches of simmering water (not boiling) and do not let the bowl touch the water -- you are creating a double boiler.
- Add the chocolate, heavy cream and salt, stirring until the mixture is mostly melted and smooth. Remove from heat once just a few chocolate pieces remain, continue stirring until combined and all chocolate is melted.
- Add the butter and whisk until smooth. Then pour in the champagne or your favorite sparkling wine (*see notes for variations). Whisk until combined and smooth.
- Pour into prepared pan and refrigerate uncovered for a minimum of 8 hours; preferably 20-24 hours.
- Once your holiday chocolate truffles have set up (they will still be soft, but that’s how you want them), you can either scoop and roll them in cocoa powder like a traditional truffle, or you can slice them and coat them in cocoa powder, for a pretty presentation.
- Use the sides of parchment and carefully remove the chocolate truffle block from the pan, setting on a cutting board.
- Dip a long knife in hot water, then dry with paper towels (repeating for each slice) and slice the ganache block in half. Pulling the knife straight out without lifting.
- Then slice each half in half, and again into 1/4s so you have a total of 8 “bars”.
- Slice in half lengthwise, then again in half (see images on how to slice). If you used the loaf pan, pull off one section at a time and if desired for smaller pieces, slice again in half.
- Sift cocoa powder in a medium shallow bowl. Place a truffle or three in the bowl, and carefully roll in cocoa powder, keeping the top uncoated if adding gold leaf.
- Carefully place pieces of gold leaf on top of the truffles. Or brush with a little edible glitter instead. Play around with your decorations. Silver dragees would also be beautiful!
Notes
- Use parchment paper in the pan for easy removal and clean edges.
- The truffle mixture freezes best when chilled for 8 to 24 hours until firm.
- Roll truffles into balls quickly using gloves to prevent softening from hand heat.
- Champagne may be substituted with other sparkling wines, non-alcoholic sparkling beverages, or liquors like Baileys or rum for flavor variation.
- Store truffles in an airtight container in the refrigerator up to one week, and allow to come to room temperature 30 minutes before serving.
- Decorate truffles with edible gold leaf, silver dragees, or cocoa powder for an elegant finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60truffles
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 2truffles | |
| Calories | 72kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 9mg | 0% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
