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Champagne Truffles

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Champagne Truffles

These luxurious champagne truffles made with the best quality chocolate would make a lovely gift for your loved one on Valentine’s Day.

taking a bite out of a chocolate champagne truffle

Dark, rich, and decadent – these champagne truffles are the perfect gift for any chocolate lover. And they are so easy to make, you might not make them just for Valentine. 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.

And should you like to have some real black truffles, have a look at the Truffle Pasta.

chocolate truffles made with champagne reduction and coated with pink sugar

What do you need?

Chocolate:

  • It is the most important ingredient and it will make or break your truffles, this dessert will only taste good if the chocolate is good.
  • Use the absolute best quality you can afford, something that you enjoy eating as it is as well.
  • I had dark chocolate with 70% cocoa and the balls were heavy on the chocolate taste and slightly bitter. The higher the cocoa percentage, the more pronounced the bitterness. Go as high as you like it.
  • You can also go a bit lower and use chocolate with 60% cocoa. The bitter notes will be milder. However, I would not go much lower than that, less than 50% cocoa is milk chocolate.
  • Chocolate chips are not suitable for this recipe.

Champagne or sparkling wine:

  • I had a mid-range bottle of dry sparkling wine, nothing too expensive, but not the cheapest one either. You will only need a rather small amount of it, so you will have to drink the rest. 🙂
  • Or you can buy a mini-bottle, I’ve seen those in the stores sometimes, but as I already had about three 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.
valentine truffles made with champagne reduction and coated with pink sugar

How to make champagne truffles?

How to reduce champagne?

The first time I’ve made these champagne truffles I used the wine directly from the bottle. The balls were lovely, but I could not taste much of the alcohol. So I thought that reducing the sparkling wine might increase the flavor. It worked.

  • Pour the sparkling wine into a small saucepan.
  • Bring to a boil, reduce the heat to medium and let simmer for about 8-10 minutes until the liquid is reduced to about ¼ cup and has a darker color. Let cool completely.
  • Add 4-5 tablespoons of it and the soft butter to the warm truffle mixture.

What is ganache?

An emulsion of chocolate and cream. When warm it is rather liquid, but it will firm up when chilled so you will be able to form the balls.

Ganache can have a different consistency, depending on what you need it for. To make truffles the perfect ratio between the chocolate and the cream is 2:1 so in this case 250 g/ 8.8 oz to 125 g/ 4.4 oz cream.

I definitely recommend using a digital kitchen scale for measuring the ingredients, measuring chopped chocolate in a cup will probably be way off and the ratio is important for this recipe. (Amazon affiliate link)

overhead shot of a bowl of pink sugar and chocolate balls coated with it

How to make ganache?

  • Chop the chocolate very very finely and evenly, I often use the food processor to make sure that it is as fine as possible. I find that the finer the chocolate the smoother the ganache, often the heat of the cream is not enough to thoroughly melt all the chocolate.
  • Transfer to a bowl. (1)
  • In a small saucepan, heat the heavy cream until steaming, but not simmering or boiling.
  • Immediately pour it over the chocolate and let stand for 2 minutes. This will allow the pieces to start to melt before stirring, thus preventing tiny specks from appearing in the ganache. (2)
  • Stir with a rubber spatula until smooth. (3)
  • Once smooth add 4-5 tablespoons of the reduced champagne and the butter. Stir very well to combine. (4)
  • Leave to cool completely at room temperature. Once cool, cover the bowl with plastic wrap and refrigerate until the ganache is firm. It will take at least 3-4 hours, but I always leave it overnight.
  • Stored in an airtight container in the fridge, it will keep for about 2 weeks.
collage of four pictures showing how to make chocolate ganache

Form the balls

  • Once the ganache is firm start making the balls. My ganache was super firm, so firm I thought I would have trouble rolling it. But I didn’t. I just scooped small amounts with a teaspoon and rolled them, the heat of my hands was enough to soften the mixture enough to roll it properly.
  • Tip: wash your hands with water after every 4-5 balls, if they are too dirty the balls will stick more to your hands and their surface will not be so smooth anymore.

Make the colored sugar

  • Place the granulated sugar in a zip-lock freezer bag. Add a few drops of pink or red food coloring (or any other color you want). (1)
  • Close the bag properly and start kneading the color into the sugar.
  • Add more color drops if you feel it is necessary. I had a very concentrated color used for fondant coloring, so just 3-4 drops were enough.
  • Transfer the sugar to a large plate and roll the champagne truffles into it. (3)
  • Keep any leftovers in a jar. (2)
collage of three pictures showing how to color sugar and coat chocolate balls with it

Alternative coating

  • For an even more intense chocolate taste, you can roll the balls in pure cocoa powder.
  • You can crush some dried berries (for instance, strawberries or raspberries) in the food processor and roll the balls in that powder.
  • Or coat them with ground nuts, desiccated coconut, or sprinkles of any color. If using sprinkles I would go for the shiny, brightly colored edible sprinkles, that look a bit like crushed glass.
many valentine truffles covered with pink sugar

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.

More Valentine’s Day recipes?

taking a bite out of a chocolate champagne truffle

Champagne Truffles

Yield: 30
Prep Time: 1 hour
Additional Time: 12 hours
Total Time: 13 hours

These luxurious champagne truffles made with the best quality chocolate would make a lovely gift for your loved one on Valentine's Day.

Ingredients

  • 250 g/ 8.8 oz dark chocolate (Note 2)
  • 125 g/ 4.4 oz heavy cream
  • 175 ml/ 6 fl.oz/ ¾ cup champagne or sparkling wine
  • 1 teaspoon unsalted butter
  • 75 g/ 2.7 oz/ 1/3 cup + 1 tablespoon granulated sugar (Note 3 and 4)
  • a few drops of pink or red food coloring (Note 5)

Instructions

Champagne reduction:

  1. Pour the champagne into a small saucepan. Bring to a boil, reduce the heat to medium and simmer until reduced down to ¼ cup, about 8-10 minutes. Let cool completely at room temperature.



Ganache:

  1. Chop the chocolate very finely and place it in a bowl.
  2. Heat the cream in a small saucepan until almost steaming, don't let it simmer or boil.
  3. Pour over the chocolate and let stand for 2 minutes.
  4. Stir slowly with a rubber spatula until the ganache is perfectly smooth.
  5. Add butter and 4-5 tablespoons champagne, stir to combine.
  6. 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:

  1. Place the sugar in a zip-lock freezer bag. Add a few drops of food coloring.
  2. Close the bag well and knead the color into the sugar.
  3. Add more food coloring if you find it necessary.
  4. Place the colored sugar on a large plate.



Form the truffles:

  1. 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.
  2. Wash your hands with water every 4-5 balls or so. Once all the truffles are ready, roll them into the colored sugar.
  3. Keep refrigerated in airtight containers. They will keep for at least 2 weeks.

Notes

  1. I definitely recommend using a 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. (Amazon affiliate link)
  2. I had dark chocolate with 70% cocoa and the balls were heavy on the chocolate taste and slightly bitter. The higher the cocoa percentage, the more pronounced the bitterness. Go as high as you like it.
    You can also go a bit lower and use dark chocolate with 60% cocoa. The bitter notes will be milder. However, I would not go much lower than that, chocolate with less than 50% cocoa is milk chocolate.
    Chocolate chips are not suitable for this recipe.
  3. You might have some leftovers, keep them in a jar in the pantry. Alternatively, roll the truffles in pure cocoa powder, desiccated coconut, ground nuts, or shiny sprinkles.
  4. As required to achieve the desired color.
Nutrition Information:
Yield: 30 Serving Size: 1 truffle
Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 3mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 1g

Nutritional information is not always accurate.

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