Instructions

Step 1 | Melt the chocolate and cream

1. Lightly spray or butter a loaf pan or an 8x8 inch pan, then line with parchment paper -- this is one recipe that you will have the best results with if you use parchment paper. Leave some hanging over the sides, so you can easily lift it out. The preference is an 8x8 pan.
2. Place a medium glass bowl in a medium saucepan over a couple inches of simmering water (not boiling) and do not let the bowl touch the water -- you are creating a double boiler. 
3. Add the chocolate, heavy cream and salt, stirring until the mixture is mostly melted and smooth. Remove from heat once just a few chocolate pieces remain, continue stirring until combined and all chocolate is melted. 

Step 2 | Finish & Set Chocolate Truffles

1. Add the butter and whisk until smooth. Then pour in the champagne or your favorite sparkling wine (*see notes for variations). Whisk until combined and smooth. 
2. Pour into prepared pan and refrigerate uncovered for a minimum of 8 hours; preferably 20-24 hours.

How to Cut Champagne Truffles

1. Once your holiday chocolate truffles have set up (they will still be soft, but that’s how you want them), you can either scoop and roll them in cocoa powder like a traditional truffle, or you can slice them and coat them in cocoa powder, for a pretty presentation. 
2. Use the sides of parchment and carefully remove the chocolate truffle block from the pan, setting on a cutting board. 
3. Dip a long knife in hot water, then dry with paper towels (repeating for each slice) and slice the ganache block in half. Pulling the knife straight out without lifting.
4. Then slice each half in half, and again into 1/4s so you have a total of 8 “bars”. 
5. Slice in half lengthwise, then again in half (see images on how to slice). If you used the loaf pan, pull off one section at a time and if desired for smaller pieces, slice again in half.

How to Decorate Chocolate Truffles

1. Sift cocoa powder <== (my favorite) in a medium shallow bowl. 
2. Place a truffle or three in the bowl, and carefully roll in cocoa powder, keeping the top uncoated if adding gold leaf.
3. If using gold leaf, I highly recommend you purchasing gold leaf flakes vs. the gold leaf sheets. I bought the sheets and honestly it was quite difficult to get larger pieces off the sheets and onto the truffles, the flakes, make it much easier. This is edible gold leaf!
4. You could also coat or dust or brush on this edible glitter or dust, it would be beautiful as well! 
5. Additionally I used some silver dragees that I had on hand, it made for a fun assorted presentation and they kind of resemble the bubbles in champagne!

Can I substitute the champagne?

• Of course! If still wanting to make a boozy truffle, then add your favorite sparkling wine to the truffles, I used Prosecco since I like the flavor better. You may also substitute the champagne for non-alcoholic sparkling beverages, but be careful of the flavors, you want something that is pleasant. You might try non-alcoholic wine or sparkling wine.