Name: Champagne Truffles
Prep time: 30 min
Cook time: PT-479656H24M3S
Total time: 3 h
Yield: 14
Ingredients: 1/2 cup (4 fl oz) champagne; 10 ounces (278 grams) high quality white chocolate, chopped; 2 tablespoons (30 ml) heavy cream; 2 tablespoons (30 ml) of the reduction (above); 8 ounces (230 grams) white candy melts or almond bark; Gold sprinkles

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These decadent champagne truffles are perfect for your New Year’s party. They would also be perfect for any special occasion like valentine’s day, an anniversary, or a birthday party!

These truffles will pair well with champagne cupcakes too!

If you like adult desserts, you may also love this Brandied Caramel Chocolate Souffle. It’s such a decadent dessert! (You can also leave out the brandy if you want to serve it alcohol-free.)

Tools & Equipment to make Champagne Truffles

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Saucepan
Medium heat resistant bowl (metal) or double boiler
Microwave-safe bowl – small
Whisk
Baking sheet
Parchment paper
Spatula
Cookie scooper/spoon
Baking sheet

How to make this champagne truffles recipe

First, you’ll prepare the reduction.

In a medium pot, simmer champagne over medium heat with the lid on, until the mixture reduces in half (1/4 cup).

It should take about 10 minutes. You can check to see if it has reduced by pouring it and actually measuring the champagne. If it isn’t ¼ cup, it isn’t ready yet.

Remove from heat. Transfer champagne to a bowl and set aside.

Next, you’ll move on to making the truffles.

Place the chopped white chocolate and heavy cream into a medium heat-resistant bowl (metal works great for this) that sits above your pot, and add about 1 cup of water.

The bowl CAN NOT touch the water. Heat the pot over medium heat.

Continue to stir chocolate until the mixture has fully melted. It will look like the chocolate has separated and looks kind of chunky– this is okay! Remove from heat.

Remove 2 tablespoons from the champagne and add to the chocolate. (The remainder can be discarded.)

Stir in the reduced champagne and mix until thoroughly disbursed. The mixture will be very wet at this point.

Transfer mixture to a small bowl, cover with plastic wrap and place in the fridge for at least 1 hour to firm up so it’s easier to work with.

Champagne Truffles With champagne reduction

Prep a baking sheet with parchment paper.

Use a cookie scoop or spoon, scoop out about 1 tablespoon balls.

Form balls as best as you can, and place it back in the fridge to set. I found it very difficult to maintain the ball shape as the truffles warm up very quickly when being handled.

Allow the truffles to chill for about 30 minutes-1 hour and try to roll the balls in your hand to smooth and shape it. I placed it back in the fridge to set it up one more time for about 30 minutes.

When you are ready, melt the almond bark in the microwave for 30 second increments, stirring in between each session, until the chocolate is fully melted.

Dip the balls into the chocolate, and scoop them out and place on a parchment lined baking sheet. If you are adding any sprinkles, add it now before the chocolate sets.

Once the chocolate sets you can serve or store it.

And, that’s it!

You will also love these recipes!

Champagne Truffles

Author: Melissa
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes chill
Total Time: 3 hours
Yield: 14 1x

Print Recipe

Description

These decadent champagne truffles are perfect for your New Year’s party. They would also be perfect for any special occasion like valentine’s day, an anniversary, or a birthday party!

Scale

Ingredients

Reduction

1/2 cup (4 fl oz) champagne

Truffles

10 ounces (278 grams) high quality white chocolate, chopped
2 tablespoons (30 ml) heavy cream
2 tablespoons (30 ml) of the reduction (above)
8 ounces (230 grams) white candy melts or almond bark
Gold sprinkles

Instructions

Reduction –

In a medium pot, simmer champagne over medium heat with the lid on, until the mixture reduces in half (1/4 cup). It should take about 10 minutes. You can check to see if it has reduced by pouring it and actually measuring the champagne. If it isn’t ¼ cup, it isn’t ready yet. Remove from heat. Transfer champagne to a bowl and set aside.

Truffles –

Place the chopped white chocolate and heavy cream into a medium heat-resistant bowl (metal works great for this) that sits above your pot, and add about 1 cup of water. The bowl CAN NOT touch the water. Heat the pot over medium heat. Continue to stir chocolate until the mixture has fully melted. It will look like the chocolate has separated and looks kind of chunky– this is okay! Remove from heat.
Remove 2 tablespoons from the champagne and add to the chocolate. (The remainder can be discarded.) Stir in the reduced champagne and mix until thoroughly disbursed. The mixture will be very wet at this point.
Transfer mixture to a small bowl, cover with plastic wrap and place in the fridge for at least 1 hour to firm up so it’s easier to work with.
Prep a baking sheet with parchment paper. Use a cookie scoop or spoon, scoop out about 1 tablespoon balls. Form balls as best as you can, and place it back in the fridge to set. I found it very difficult to maintain the ball shape as the truffles warm up very quickly when being handled. Allow it to chill for about 30 minutes-1 hour and try to roll the balls in your hand to smooth and shape it. I did place it back in the fridge to set it up one more time for about 30 minutes.
When you are ready, melt the almond bark in the microwave for 30 second increments, stirring in between each session, until the chocolate is fully melted.
Dip the balls into the chocolate, and scoop them out and place on a parchment lined baking sheet. If you are adding any sprinkles, add it now before the chocolate sets.
Once the chocolate sets you can serve or store.

Notes

Truffles will keep in the fridge for up to 2 weeks in a covered, air-tight container. Allow it to come to room-temperature for about 20-30 minutes before serving for a softer bite.
Reducing the champagne will give the truffles the champagne flavor. It packs in more flavor in less liquid.

Keywords: champagne truffles

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