20ounceshigh quality dark chocolatechopped or dark chocolate chips (I used 60% bittersweet chocolate)
⅓cupchampagnesparkling wine (see notes)
3-4tablespoonscocoa powderfor dusting
Decor; edible gold leafsilver dragees or edible gold dust
Step 1 | Melt the chocolate and cream
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.
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.
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
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.
Pour into prepared pan and refrigerate uncovered for a minimum of 8 hours; preferably 20-24 hours.
How to Cut Champagne Truffles
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.
Use the sides of parchment and carefully remove the chocolate truffle block from the pan, setting on a cutting board.
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.
Then slice each half in half, and again into 1/4s so you have a total of 8 “bars”.
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
Sift cocoa powder <== (my favorite) in a medium shallow bowl.
Place a truffle or three in the bowl, and carefully roll in cocoa powder, keeping the top uncoated if adding gold leaf.
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!
You could also coat or dust or brush on this edible glitter or dust, it would be beautiful as well!
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.
TFC PRO TIP | You can also use a small cookie scoop and scoop this truffle batter, rolling quickly into balls. I recommend using gloves as the mixture is soft and will soften with the heat of your hands.
Milk Chocolate Champagne Truffles | Use a high quality milk chocolate in place of the dark chocolate. Use a mixture of dark, bittersweet and milk chocolate.
Snowball Truffles | Instead of rolling the chocolate truffles in cocoa powder, roll instead in sifted powdered sugar.
Baileys Chocolate Truffles | Replace the champagne with equal amounts of Bailey’s or your favorite liquor, Kahlua and even Eggnog Liquor would be delicious here.
Rum or Brandy Chocolate Truffles | The same as above, replace the champagne with your favorite rum or brandy.
DOUBLING | this recipe doubles beautifully, make in 2 8x8 pans or, make in one 9x13 or quarter sheet pan. Don't forget to add parchment.
Champagne Truffles keep best in the refrigerator in an airtight container, up to 1 week.
When ready to serve, remove chocolate truffles and place on serving dish allowing to come to room temperature (about 30 minutes) before serving. Though I am not sure anyone would spit it out if they ate it straight from the fridge.
Champagne Truffles are a bit easier to serve if placed ahead of time in mini baking cups, these gold & silver foil baking cups add to the gourmet elegance of the truffle experience!