Champagne Truffles

Sparkling sugar adds glamour and texture to these bittersweet truffles. 

Makes about 45 pieces




1. Place cream in a 2-quart wide saucepan over medium heat until it just comes to a simmer. Remove from heat and immediately sprinkle 8 ounces (about 200g) chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.

2. Stir in champagne. Pour mixture into a shallow bowl or pan. Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or refrigerate ganache until firm, about 4 hours.)

3. Coat your hands with cocoa powder and roll ganache into ¾-inch (19mm) balls. Place truffles in a single layer on a jelly-roll pan and refrigerate until very firm.

4. Remove from fridge and coat truffles again in sugar. Place in truffle cups, if you'd like.

Serve at room temperature.

Truffles: 50 Deliciously Decadent Homemade Chocolate Treats by Dede Wilson. Harvard Common Press, 2006. All rights reserved.


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