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Rich, creamy Dark Chocolate Champagne Truffles are heaven on earth. Champagne infused chocolate ganache is coated in a thin chocolate shell creating the most perfect sweet treat you’ll ever put in your mouth. A great gift for hostesses or just yourself. So easy to make.
Usually this time of year I have an intense desire to do something seriously epic to ring in the New Year. Big plans are needed with friends and champagne and lots of glittery confetti or I always felt like I missed out. Total FOMO. Then I realized….I love to be home. I love to sit on my sofa and eat pizza or cheese or chocolate and watch the Rockin’ New Year’s Eve party in New York until I’m too tired to stay up any longer. Usually hitting the pillow at around 10:30-ish or so. As I type this out loud 🙂 I realize how sad it all seems but I live for the next day…a fresh start and it’s always better without a hangover. So, why not start out the new year without a hangover….for that’s truly a very fresh start if I do say so myself.
Now, don’t get me wrong…I do enjoy a few glasses of bubbly and there was a day when I was cleaning up tons of empty bottles but THESE days….the days of mom-ing and adulting….I tend to have quite a bit of champagne leftover as is evidenced by the growing list of recipes I have using the aforementioned leftover champagne. Like my famous New Year’s Day Pork and Sauerkraut...WHICH was created on a whim because I realized I can no longer party with the big dawgs. And this amazing Braised Chicken and Garlic.
Even when I first started this blog soooooo many years ago, I had some leftover champagne from christmas that I used to make these cupcakes.…which were fabulous by the way and absolved me of all the guilty feelings I had the night before for not finishing my whole bottle. But my best creation yet is these ahhhhhmazing Dark Chocolate Champagne Truffles. I mean, seriously, they are something you stow away for yourself and never ever tell anyone that they exist. Or you give them away to your friends and they will, in turn, give you diamonds, money or cars. They’re that good.
Dark Chocolate Champagne Truffles are so easy to make too, like taking candy from a baby. All you do is melt your chocolate, stir in some cream and champagne. Chill. Shape into balls, coat in more chocolate. Add sprinkles….or don’t. Chill. Eat. See how easy that was? So easy I have now convinced you to plug up that leftover champagne and go to bed at 10:00. We all know what the ball dropping looks like….let’s just go to bed early and put this whole 2016 debacle behind us. Shall we?
Dark Chocolate Champagne Truffles
Ingredients
- 1 cup heavy cream
- 14 ounces chopped dark chocolate
- 1/3 cup champagne
- 8 ounces chopped semi-sweet chocolate
- Sprinkles for decorating
Instructions
- Heat the cream in a medium saucepan over low heat until simmering.
- Add the dark chocolate to a heatproof bowl and pour the cream over the chocolate.
- Cover the bowl with plastic wrap and allow to stand for 5 minutes, stirring occasionally, until smooth. Stir in the champagne.
- Transfer the chocolate to the refrigerator to cool for 1 hour or until firm.
- Using a small melon-baller, form into 1-inch balls and place on a baking sheet lined with parchment.
- Return the chocolate to the refrigerator for 15-20 minutes.
- Melt the semi-sweet chocolate in the microwave at 30 second intervals, stirring in between until smooth.
- Dip each truffle in the melted chocolate and allow the excess to drip off.
- Return the truffles to the baking sheet and decorate with sprinkles, if desired.
- Transfer the baking sheet to the refrigerator and allow to chill until hardened.
- Store the truffles in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I use Kahlua or Bailey Irish cream instead of champagne to make them espresso truffles?
Eileen
Oh, yes!!! That’s a very good idea and I’ve made them with Bailey’s I just haven’t had time to post a recipe for it.
Thank Kellie. I will try it with the baileys.
Ei
Kellie
Do you have a trick for dipping them in the chocolate?
Thank you.
Ei
Has anyone tried using Kahlua or Bailey a instead of champagne?
See my above comment. 🙂
My chocolate did not set am I not getting the cream hot enough or would it be because I used light cream as apposed to heavy?
That’s exactly the issue. If you want to use light cream you’ll need to use a little less. I’m not able to test it out at the moment for you but I’d cut back 25% to start. Or use heavy cream as stated in the recipe.
Could you replace the cream with coconut milk for dairy allergies?
I think I would do cream of coconut because it’s a bit thicker. I haven’t tested it with either so use your own discretion.
Hi! This looks like a great recipe! Have you ever used half and half instead of heavy cream? If so are there any modifications?
So, if you want to use half and half instead then you may need to add a little bit more chocolate. That’s my guess…I haven’t tested the recipe that way, though.
What champagne do you recommend?
For this recipe I used an inexpensive brand, Barefoot, which is a sparkling wine.
May I ask where you got your sprinkles AND that adorable serving platter?? Both are super cute. I plan to make these on Sunday for a Golden Globes viewing party, how perfect is that?
The sprinkles are Wilton, I purchased them at my local craft store in the baking section. The serving platter is from HomeGoods. They are totally perfect for a Golden Globe party!
When do you add the 1/3 cup champagne?
After the chocolate has melted. Thank you! I fixed the recipe. 🙂