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Chocolate Champagne Truffles

They are such a lavish treat that I couldn’t believe they came together with so few ingredients, just give yourself plenty of time for the chocolate ganache to set.
Course sweets
Keyword champagne, chocolate, truffle
Prep Time 3 hours
Cook Time 10 minutes
Servings 36 truffles
Calories 85kcal

Ingredients

  • ½ cup heavy cream
  • 16 ounces high-quality semi-sweet chocolate, roughly chopped, divided
  • ¼ cup champagne or other sparkling wine, at room temperature
  • 1/8 teaspoon kosher salt
  • 1 teaspoon cognac
  • 2 tablespoons coarse gold sprinkles

Instructions

  • In a small saucepan over medium heat, bring the cream to a boil. Put half the chocolate into a large mixing bowl and immediately pour the heated cream over the top. Stir constantly until the mixture is smooth. Stir in the champagne and salt.
  • Refrigerate until the chocolate mixture is firm enough to roll into balls, about 2 hours or up to overnight. Use a melon baller or rounded tablespoon to scoop and roll 1-inch balls.
  • Transfer to a parchment paper-lined baking sheet and continue with the remaining chocolate mixture. Cover with plastic wrap and refrigerate 30 minutes.
  • Melt the remaining chocolate using the double boiler method. Bring a saucepan of water to a boil over medium heat and set a heatproof metal bowl over the top. Add the remaining chocolate and cognac and stir until completely melted and smooth, about 3 minutes.
  • Roll the chilled truffles in the melted chocolate and return to the parchment paper-lined baking sheet and top with the gold sprinkles. Refrigerate until the chocolate exterior is solid, at least 1 hour and up to 3 days before serving.

Nutrition

Calories: 85kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 10mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 1mg