This luxurious champagne truffles recipe is made with the highest quality chocolate and makes a lovely gift for your loved one on Valentine's Day.
Dark, rich, and decadent โ these champagne truffles are the perfect gift for any chocolate lover. They are so easy to make, and you might not make them just for Valentine's. Easy chocolate ganache balls rolled into colorful granulated sugar.
You will also learn how to reduce champagne and how to color sugar in any color you like. And how about trying these Homemade Raffaello Coconut Balls, Cake Balls, or Homemade Baileys; they all make delicious gifts from the kitchen.
If you would like to have some real black truffles, try this Truffle Pasta Recipe.
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Recipe ingredients
Chocolate: Its quality is crucial - it will make or break your truffles.
I used dark chocolate with 70% cocoa, which gave the champagne truffles a strong chocolate flavor with a slightly bitter note. You can also use chocolate with 60% cocoa for milder truffles, but avoid going lower than that, as anything below 50% is milk chocolate.
Chocolate chips arenโt suitable for this recipe.
Champagne or sparkling wine: I used a mid-range bottle of dry sparkling wine - not too expensive, but not the cheapest either. You only need a small amount, so youโll have some left to enjoy.
- Alternatively, you can buy a mini-bottle, which Iโve seen in stores, but since I already had a few regular bottles in the cellar, I opened one of those.
Other ingredients: Heavy cream and a little unsalted butter. Granulated sugar and pink/red food coloring for the coating.
See the recipe card for full information on ingredients and quantities.
How to make champagne truffles?
How to reduce champagne?
The first time I made these champagne truffles, I used the wine straight from the bottle, but the alcohol flavor was too subtle. Reducing the sparkling wine worked to enhance the taste.
Pour the sparkling wine into a small saucepan, bring to a boil, then simmer for 8-10 minutes until reduced to about ยผ cup and darkened. Let it cool completely.
Add 4-5 tablespoons of the reduced wine and the soft butter to the warm truffle mixture.
How to make ganache?
I recommend using aย digital kitchen scaleย for measuring the ingredients; measuring chopped chocolate in a cup will probably be way off, and the ratio is important for this recipe (the Amazon affiliate link opens in a new tab).
Step #1: Chop the chocolate very finely and evenly. Transfer to a bowl.
Step #2: Heat the heavy cream until steaming, then pour it over the chocolate. Let it stand for 2 minutes.
Resting shortly helps the chocolate melt before stirring, preventing tiny specks in the ganache. Check out this Romanian Chocolate Cake with shiny ganache, too.
Step #3: Stir the chocolate mixture until smooth.
Step #4: Once smooth, add 4-5 tablespoons of the reduced champagne and the butter. Stir very well to combine.
Let the ganache cool completely at room temperature. Once cool, cover the bowl with plastic wrap and refrigerate for 3-4 hours or overnight until firm. Stored in an airtight container, it will keep for about 2 weeks in the fridge.
How to coat the champagne truffles?
Step #5: Place granulated sugar in a zip-lock bag and add a few drops of food coloring. Seal the bag and knead until the color is evenly mixed, adding more drops if needed.
Step #6: Transfer the sugar to a plate. Form the chocolate balls (See Tips) and roll them in the sugar.
Store any leftover colored sugar in a jar.
Alternative coating
For an even more intense chocolate flavor, roll the balls in pure cocoa powder.
You can also crush dried berries (like strawberries or raspberries) and roll the balls in that powder.
Alternatively, coat them with ground nuts, desiccated coconut, or colorful edible sprinkles that resemble crushed glass.
Tips
I often use a food processor to chop the chocolate as fine as possible. The finer the chocolate, the smoother the ganache, as the creamโs heat might not be enough to fully melt all the chocolate.
Once the ganache is firm, start rolling the balls. My ganache was very firm, but the heat from my hands softened it enough to roll. Wash your hands with water after every 4-5 balls. If they get too dirty, the balls will stick, and their surface wonโt be as smooth.
How to store the truffles?
They keep very well in an airtight container in the refrigerator for about 2 weeks. You could also freeze them for up to 2 months.
Champagne Truffles Recipe
Ingredients
- 9 oz dark chocolate Note 2
- ยฝ cup heavy cream
- ยพ cup champagne or sparkling wine
- 1 teaspoon unsalted butter
- โ cup granulated sugar Notes 3 and 4
- a few drops of pink or red food coloring Note 5
Instructions
Champagne reduction:
- Reduce champagne: Pour the champagne into a small saucepan. Bring to a boil, reduce the heat to medium and simmer until reduced down to ยผ cup, about 8-10 minutes. Let cool completely at room temperature.ยพ cup champagne or sparkling wine
Ganache:
- Chop the chocolate very finely and place it in a bowl.9 oz dark chocolate
- Heat the cream in a small saucepan until almost steaming, don't let it simmer or boil. Pour over the chocolate and let stand for 2 minutes.ยฝ cup heavy cream
- Stir slowly with a rubber spatula until the ganache is perfectly smooth.
- Add butter and 4-5 tablespoons champagne and stir to combine.1 teaspoon unsalted butter
- Let cool slowly at room temperature. When completely cool, cover with plastic foil and refrigerate for at least 3-4 hours or until firm. I prefer to leave it overnight.
Sugar-coating:
- Color sugar: Place the sugar in a zip-lock freezer bag. Add a few drops of food coloring. Close the bag well and knead the color into the sugar. Add more food coloring if you find it necessary. Place the colored sugar on a large plate.โ cup granulated sugar + a few drops of pink or red food coloring
Form the truffles:
- Roll truffles: Scoop small amounts of ganache with a teaspoon and roll the truffles; they should be about the size of a smaller walnut; you will have about 30.
- Coat with sugar: Wash your hands with water every 4-5 balls or so. Once all the truffles are ready, roll them into the colored sugar.
- Keep refrigerated in airtight containers. They will keep for at least 2 weeks.
Notes
- Measurements:ย I recommend using aย digital kitchen scale for measuring the ingredients; measuring chopped chocolate in a cup will probably be way off, and the ratio of chocolate to cream is important for this recipe (the Amazon affiliate link opens in a new tab).
- Chocolate: I used dark chocolate with 70% cocoa, which gave the balls a strong chocolate flavor and slight bitterness. The higher the cocoa percentage, the more intense the chocolate flavor. You can also use 60% cocoa, but anything lower than that is milk chocolate, which I donโt recommend. Chocolate chips aren't suitable for this recipe.
- Sugar coating: You might have some leftovers; keep them in a jar in the pantry.
- Alternative coating: Roll the truffles in pure cocoa powder, desiccated coconut, ground nuts, or shiny sprinkles.
- Food coloring: Add as many drops as needed to reach your desired color.
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