Chocolate Champagne Truffles

Happy New Year!! Celebrate with some chocolate champagne truffles! The first time I made chocolate truffles I was astounded as to how easy they are to make! 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. Because they are easy to assemble, they make a perfect hostess gift or dinner party dessert.

In this recipe chocolate ganache is chilled until balls can be formed and coated in melted chocolate. The truffles are then topped with gold sprinkles for added luxury.

Chocolate Champagne Truffles

Key Ingredients in This Recipe

• Chocolate chips – Semi-sweet chocolate is a dark chocolate made up of a at least 35% cacao. Semi-sweet chocolate can be used interchangeably with bitter-sweet chocolate. Because of it’s strong chocolate flavor this is great for these rich truffles.
• Champagne – I use any leftover champagne or sparkling wine in this recipe. It adds a bit of bubbles and slight champagne flavor to the recipe.
• Cognac – The addition of the cognac to the outside shell of the chocolate gives it a bit more of an alcohol flavor. Cognac is a type of brandy that comes from Cognac, France. It has flavors of nuts, fruit, caramel, honey and vanilla. Just a bit is needed for this recipe so if you don’t already have it around it can be left out of this recipe.

How to Make Chocolate Champagne Truffles

1. Make the chocolate champagne ganache. 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.
2. Refrigerate the chocolate mixture. 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.
3. Chill again. Transfer to a parchment paper-lined baking sheet and continue with the remaining chocolate ganache mixture. Cover with plastic wrap and refrigerate 30 minutes.
4. Melt the chocolate for dipping. 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 stir until completely melted and smooth, about 3 minutes.
5. Dip in chocolate and chill. 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.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Double Chocolate Malt Milkshakes
• Frozen Hot Chocolate
• Chocolate Peanut Butter Bat Cupcakes

Chocolate Champagne Truffles

Print Pin

Prep Time 3 hours hrs

Cook Time 10 minutes mins

Serves 36 truffles

US Customary – Metric

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.

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