WHY YOU’LL LOVE THIS RECIPE: Heavenly Champagne Truffles are a top-tier holiday indulgence! These velvety smooth treats are undoubtedly divine: intensely chocolatey with the added zip of bubbly. Plus, the gold leaf embellishment makes them look as gorgeous as...
WHY YOU’LL LOVE THIS RECIPE: Heavenly Champagne Truffles are a top-tier holiday indulgence! These velvety smooth treats are undoubtedly divine: intensely chocolatey with the added zip of bubbly. Plus, the gold leaf embellishment makes them look as gorgeous as they taste!
The creamy milk chocolate center is infused with champagne and brandy, resulting in a sweet ganache lifted by a pleasantly boozy note. These treats take some effort, but the results are unique and worth it. (Also, much of the preparation time is hands-off, and waiting for the chocolate to set.)Handcrafted truffles make a gorgeous holiday gift, and if the basic type weren’t impressive enough, this recipe elevates truffles into the sumptuous category. If you were to buy a box of champagne truffles, you’d spend a bundle. But whipping up a batch of these Heavenly Champagne Truffles, even with the luxe gold leaf, gives you a budget-friendly splurge that’s a great gift or a treat to enjoy by yourself!
Table of Contents
What Are Heavenly Champagne Truffles? Tools You Need Key Ingredients and Why How to Make Heavenly Champagne Truffles Can I Make Heavenly Champagne Truffles in Advance? How to Store Heavenly Champagne Truffles FAQs Gemma’s Pro Chef Tips More Truffle Recipes
What Are Heavenly Champagne Truffles?
Heavenly Champagne Truffles are chocolate confectionery with a delectable bittersweet chocolate shell and a thick, whipped center made from milk and semi-sweet chocolate, champagne, brandy, and heavy cream. Edible gold leaf is applied to the tops of the truffles. According to legend, French patissier Louis Dufour invented chocolate truffles on Christmas Day. When he ran out of treats to sell, he improvised by rolling balls of chocolate ganache and dipping them in melted chocolate. The Swiss chocolatier Teuscher was the first to create the champagne truffle. The story goes that he saw champagne buckets near his shop, and inspiration struck!Tools You Need
Double-boiler Heat-proof bowl Measuring cups Measuring spoons Baking sheet and parchment paper Melon baller Gold leafKey Ingredients and Why
Milk chocolate
Milk chocolate gives the truffle center sweetness. At 38-42% cocoa solids, its cocoa content is lower than semi-sweet or bittersweet chocolate. Milk chocolate contains cocoa solids, milk solids, sugar, lecithin, and sugar to create its smooth and creamy texture with a sweet and flavorful profile. The cocoa butter and milk solids contribute to milk chocolate’s creamy texture, giving the chocolate coating a lovely smoothness. Chopped chocolate is preferable to chocolate chips, as most chips don’t melt as well. Learn about chocolate varieties in our Ultimate Guide to the Different Types of Chocolate.Semi-sweet chocolate
Semisweet chocolate, with 52-62% chocolate solids, gives these truffles a darker, more pronounced chocolate flavor while still having a sweetness and a creamy consistency,Demi-sec champagne or Prosecco
Demi-sec, or semi-dry champagne, is the perfect choice for candy making. Whereas brut champagne is dry, demi-sec contributes notes of fruitiness and milk sweetness. Prosecco, with its fresh and fruity notes, is a delicious and budget-friendly alternative to use in this recipe. The wine balances the intense sweetness of the ganache.Heavy cream
Heavy cream is essential for giving the ganache its silky smooth consistency. Cream also keeps the ganache from being so sweet and is a flavor carrier, distributing the chocolate and champagne throughout the ganache center.Brandy
Brandy adds complexity to the flavor of the truffle, giving it warmth and depth.Butter
Butter gives the truffle an indulgent richness and a lush mouthfeel. The butterfat emulsifies the ganache ingredients, blending everything together in a stable, smooth, and glossy mixture.Bittersweet chocolate
Bittersweet chocolate has 63-72% chocolate solids, giving it an intense flavor. If you’d prefer creamy dark chocolate champagne truffles, you can substitute dark chocolate for the bittersweet chocolate.Edible gold leaf
Edible gold leaf is a super-thin sheet of real gold. It’s flavorless and adds a luxurious look to the truffles.How to Make Heavenly Champagne Truffles
Make the ganache: In a double boiler, combine milk chocolate, semisweet chocolate, champagne, brandy, and heavy cream until melted. Stir in butter. Put the mixture in a covered bowl and refrigerate until firm. Make the truffle centers: Scoop and shape tablespoon-sized smooth ganache balls and place them on a parchment-lined baking sheet. Refrigerate for an hour. Make the coating: Melt the bittersweet chocolate in a double-boiler. Remove from the heat and let cool. Dip one ball at a time into the melted chocolate and put on the baking sheet to dry. Refrigerate for one hour. Add the gold leaf: Lightly dampen the tops of the chocolate champagne truffles and apply the gold leaf.
Can I Make Heavenly Champagne Truffles in Advance?
Yes, you can make Heavenly Champagne Truffles in advance.
The ganache balls can be prepared two days in advance. You can dip the ganache balls into the chocolate a day or two ahead of time or a few hours before serving. Before serving, let the truffles come to room temperature.How to Store Heavenly Champagne Truffles
Store leftover truffles in an airtight container in the fridge for up to two weeks.
FAQs
Can I make these truffles without alcohol?
If you’d like a delicious alcohol-free truffle, try my Salted Caramel Truffles!
I’ve never made ganache before—is it tricky?
Ganache is easy to make if you follow some simple rules.
Warm the ganache mixture over low heat. If the heat is too high, the ganache could separate. If the ganache is too soft to scoop into balls, refrigerate until firm. Make sure the ganache balls are chilled thoroughly before dipping. If not, the coating won’t go on smoothly.
Gemma’s Pro Chef Tips
Since this perfect sweet treat is essentially a chocolate candy dessert, it will be as good as the chocolate you use. Use the very best you can find. I use lighter chocolate than normal for this recipe so you can taste the Prosecco. Don’t use bittersweet for the truffle center as it will dominate the taste. Instead of using a double boiler (bain marie), you can gently melt the chocolate in the microwave but do so in 30-second intervals so as not to burn it. Instead of brandy, you can use another liquor or liqueur of your choice: Grand Marnier, Chambord, or cognac would also be nice. Rolling the balls of truffle can get very messy if your hands get hot. If you have food-grade disposable gloves, wearing these can provide a heat barrier to help keep the chocolate from melting in your hands. If you don’t want to use gold leaf, you can either roll the truffles in cocoa powder just after dipping them in chocolate, or you can brush on some gold luster dust after the chocolate has set.More Truffle Recipes
Christmas Sugar Cookie Truffles Ruby Chocolate Truffles with Raspberries Gemma’s 3-Ingredient Gingerbread Truffles Clotted Cream Chocolate Truffles No-Bake Pecan Pie Truffles
Heavenly Champagne Truffles Recipe
Experience pure luxury with our Champagne Truffles recipe—melding rich chocolate and champagne for a heavenly treat and elevated gifts.
Servings 35 truffles
Ingredients
2 cups (12 oz/340 g) milk chocolate (35-50% cocoa solids)? cup (2 oz/57 g) semi-sweet chocolate (50-60% cocoa solids)? cup (2 ½ fl oz/75 ml) demi-sec champagne or prosecco2 tablespoons heavy cream2 tablespoons brandy1 tablespoon ( ½ oz/14 g) butter1 cup (6 oz/170 g) bittersweet chocolate (70% cocoa solids)Edible Gold Leaf, for decorating
Instructions
In the top of a double boiler over simmering water, combine the milk chocolate, semi-sweet chocolate, champagne, heavy cream and brandy. Stir until melted.
Remove from the heat, stir in the butter and then pour into a heat-proof bowl. Cover with plastic wrap and refrigerate until completely firm, for at least 5 hours or overnight.
Scoop and Shape the Truffles
Line a baking sheet with parchment paper. Using a melon baller, scoop the truffles into 1 tablespoon sized balls and place them on the prepared try.
Working quickly, roll each ball between your palms to make an evenly shaped ball and compress any gaps from the scooping. If the chocolate starts to get too soft to handle (or your hands too hot) place the tray in the fridge for a few minutes before continuing.
Chill the shaped truffles for 1 hour.
Melt the bittersweet chocolate over a double boiler until almost melted but a few lumps remain. Set aside to cool down before dipping.
Using a fork to help lift the truffles, dip them one at a time into the melted chocolate and return to the tray to set. (If the melted chocolate starts to stiffen, place it briefly over the hot water you used for melting.)
Once all of the truffles have been dipped, return them to the refrigerator to completely set, about 1 hour.
Apply the Gold Leaf
Lightly dampen with water a clean, small paintbrush (that has never been used) and lightly brush the truffles where you want to apply the gold leaf.
Store in a single layer in an airtight container in the refrigerator for up to 2 weeks until ready to serve.
The post Heavenly Champagne Truffles Recipe appeared first on Gemma’s Bigger Bolder Baking.