Champagne truffles are a celebratory treat perfect for New Year’s or Graduation parties. The no-bake recipe requires only 5 ingredients!
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!
How to make champagne truffles
- Heat the heavy cream in a medium saucepan over low heat until scalding hot.
- 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.
- Let the mixture sit at room temperature for 45 minutes, then refrigerate for at least 4 hours.
- Scoop and roll chocolate mixture into 1-inch balls. Place on baking sheet and freeze truffles for 30 to 60 minutes.
- 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.
- 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.
Frequently Asked Questions
A sweeter champagne pairs better with chocolate. Look for “demi-sec” or “doux” on the label. Rosé champagne works well too.
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.
Store champagne truffles in an airtight container for up to 2 weeks or in the freezer for up to 2 months.
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.
Yes, but very little per serving.
Whether you want to bake more with champagne or love an easy truffle recipe, here is what I suggest you try next!
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Get the Recipe: Champagne Truffles
- 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
- 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.