Champagne Truffles Recipe

5 from 1 vote

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

Prep Time1

Additional Time12

Total Time13

Course: Desserts

Cuisine: American

Servings: champagne truffles

Calories: 75kcal

Author: Adina

Reduce champagne: 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.
¾ cup champagne or sparkling wine

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.
½ 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.

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.
⅓ cup granulated sugar + a few drops of pink or red food coloring

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.

Measurements: I 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 (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 don’t 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.