Champagne truffles are a celebratory treat perfect for New Year’s or Graduation parties. The no-bake recipe requires only 5 ingredients!

plate of champagne truffles and one truffles with a bite showing chocolate inside

Happy Valentine’s Day! I’m bringing a special recipe to you today for champagne truffles. This bite-sized dessert pairs chocolate with champagne for a very romantic or celebratory treat! Share the truffles with your Valentine or make them for New Year’s Eve!

Why this recipe works: There are only five ingredients, which makes these truffles easy to make. It’s a great use for any leftover champagne you may have. The truffles last for two weeks in the refrigerator!

champagne truffles ingredients in bowls labeled with text

How to make champagne truffles

  1. Heat the heavy cream in a medium saucepan over low heat until scalding hot.
  2. Pour heavy cream over chocolate in a heat proof bowl. Let it sit for 5 minutes. Stir until chocolate is melted, then stir in champagne.
  3. Let the mixture sit at room temperature for 45 minutes, then refrigerate for at least 4 hours.
  4. Scoop and roll chocolate mixture into 1-inch balls. Place on baking sheet and freeze truffles for 30 to 60 minutes.
  5. Place the white chocolate in a small glass mixing bowl and heat in the microwave at 50-percent power until melted. Stop to stir every 30 seconds.
  6. Dip each chocolate ball in the melted white chocolate and tap gently to remove excess chocolate. Placeon the baking sheet and decorate with sprinkles. Chill until set.

Having trouble melting chocolate? Check out my post on tips for melting chocolate.

photo collage demonstrating how to make chocolate champagne truffle mixture in mixing bowl
photo collage demonstrating how to shape champagne truffles and dip them in white chocolate

Frequently Asked Questions

What champagne is best with chocolate?

A sweeter champagne pairs better with chocolate. Look for “demi-sec” or “doux” on the label. Rosé champagne works well too.

Why is my chocolate not smooth?

It was probably overheated and started burning. Unfortunately there is no way to fix this and you have to start over. Never add water to melted chocolate. You want to melt chocolate on a very low heat and stir frequently.

How to store champagne truffles

Store champagne truffles in an airtight container for up to 2 weeks or in the freezer for up to 2 months.

Can I make these truffles with milk chocolate?

I don’t recommend milk chocolate as is does not pair as well with the champagne. Also, the milk fats will make the mixture softer and the truffles won’t keep their shape.

Do champagne truffles contain alcohol?

Yes, but very little per serving.

plate of white chocolate covered champagne truffles in front of two stemless champagne flutes
white chocolate covered champagne truffle with a bite showing chocolate inside

Related recipes

Whether you want to bake more with champagne or love an easy truffle recipe, here is what I suggest you try next!

Easy Gingerbread Truffles

The Best Champagne Cupcakes

Espresso Truffles

Moscato Cupcakes

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

chocolate champagne truffle with a bite on top of more white chocolate covered truffles

Get the Recipe: Champagne Truffles

Yield: 24 truffles
Prep Time: 10 minutes
Resting Time: 5 hours 15 minutes
Total Time: 5 hours 25 minutes
Champagne truffles are a celebratory treat perfect for New Year's or Graduation parties. The no-bake recipe requires only 5 ingredients!
5 (19 ratings)
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Ingredients

  • ½ cup heavy cream
  • 8 ounces semi-sweet or dark chocolate, finely chopped
  • 5 tablespoons champagne
  • 10 ounces white chocolate melting wafers
  • Sprinkles, for decorating

Instructions 

  • Heat the heavy cream in a medium saucepan over low heat until it barely begins to bubble on the edges, or until it reaches 112-116 degrees F.
  • Place the chopped chocolate in a heatproof bowl and pour the cream over. Allow it to sit undisturbed for 5 minutes, then use a rubber spatula to gently stir it until it’s smooth. Stir in the champagne.
  • Let the mixture sit at room temperature for 45 minutes, then cover with plastic wrap and refrigerate for 4 hours, or overnight.
  • Dust the palms of your hands with cocoa powder or wear food-safe gloves. Scoop the chocolate out into 1 heaping teaspoon, then work quickly to roll it between your palms to shape it into a 1-inch ball. Place it on a baking sheet lined with parchment. Repeat with the remaining chocolate, dusting your palms with cocoa for each truffle to keep them from melting.
  • Freeze the unfinished truffles for 30 to 60 minutes.
  • Place the white chocolate wafers in a small glass mixing bowl and heat in the microwave at 50-percent power in 30-second intervals, stirring in between bursts until smooth.
  • Use two forks to dip each chocolate ball in the melted chocolate, allowing the excess to drip off. Place the dipped truffles on the baking sheet and decorate with sprinkles, if desired. Chill until set.

Notes

Store champagne truffles in an airtight container in the refrigerator for up to 1-2 weeks, or in the freezer for up to 2 months.
If the ganache is too firm to scoop after you refrigerate it, let it sit at room temp for a few minutes.
If the ganache gets too soft to shape while you’re working with it, pop it back in the fridge for a few minutes.
Serving: 1truffle, Calories: 139kcal, Carbohydrates: 12g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 15mg, Potassium: 108mg, Fiber: 1g, Sugar: 9g, Vitamin A: 80IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg
Author: Haley D Williams
Course: Dessert
Cuisine: American

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