Go Back
–+ servings
Print
champagne truffles on a plate with a hand grabbing a truffle

Champagne Truffles

Champagne truffles are an easy and decadent dessert for New Year's Eve, Valentine's Day, or any day of the week! You don't need any special equipment to make them and they're always a hit with chocolate lovers!

Course Dessert
Cuisine American
Prep Time 25 minutes
Chilling time 4 hours
Total Time 25 minutes
Servings 35
Author Kelsie

Ingredients

  • 8 ounces semi-sweet or dark chocolate finely chopped
  • 1/2 cup heavy cream
  • 5 tablespoons champagne
  • 1 teaspoon unsalted butter
  • 1/3 to 1/2 cup cocoa powder

Instructions

  1. Place the chocolate in a medium heat-proof bowl.
  2. Put the heavy cream in a small saucepan set over medium heat and warm the cream until it begins to steam—don’t let the cream boil.
  3. Pour the hot cream over the chopped chocolate and allow to sit for 3 minutes. After 3 minutes, stir gently IN ONE DIRECTION until the mixture is smooth. Add the champagne and butter and stir until well combined.
  4. Let the mixture sit at room temperature for 45 minutes, then cover with plastic wrap and refrigerate for 4 hours, or up to overnight. (You can store the ganache in Tupperware in the fridge for up to 2 weeks.)
  5. After 4 hours, the ganache should be set enough that you can scoop it into balls; use 1 heaping teaspoon of ganache per ball. Put 1/3 cup of cocoa powder into a shallow bowl.
  6. Roll each ball of ganache between your palms to shape it, then roll in the cocoa powder.
  7. Uneaten truffles can be stored in an airtight container in the fridge for about 2 weeks, or in the freezer for about 2 months.

Recipe Video

Recipe Notes

    • If the ganache is too firm to scoop after you refrigerate it, let it sit at room temp for a few minutes.
    • If the ganache gets too soft to shape while you’re working with it, pop it back in the fridge for a few minutes.
    • Don’t use chocolate chips in these truffles.
    • You can use any kind of sparkling wine (it doesn’t have to be champagne), just be sure you like the flavor of the wine.

To make white chocolate truffles:

  • 10 1/2 ounces white chocolate, finely chopped
  • 1/4 cup heavy cream
  • 2 tablespoons champagne
  • 1/2 teaspoon unsalted butter
  • 1/3 cup powdered sugar (or cocoa powder)

Follow the instructions in the recipe above for the method.

  • If you have trouble getting the white chocolate to melt with hot heavy cream alone, you can heat your ganache in the microwave in 5-second intervals, stirring after each interval, until the white chocolate is fully melted.
  • Note that white chocolate truffles will not hold their shape as well as dark chocolate truffles do, and the ganache is much harder to roll into balls. Damp hands are helpful for shaping the truffles.