Easy Chocolate Champagne Truffles
Easy chocolate champagne truffles recipe, homemade with 4 simple ingredients. Rich, smooth, creamy and can be dipped in melted chocolate or rolled in cocoa powder, powdered sugar or matcha powder.
Servings: 20 Truffles
Calories: 92kcal
Ingredients
- ½ cup Heavy cream
- 8 oz. Semisweet chocolate Or dark chocolate, Finely chopped, I used two Baker's semi-sweet chocolate bars (4 oz. each)
- ¼ cup Champagne
- ½ cup Cocoa powder For rolling truffles, Can also use powdered sugar
Instructions
- In a microwave-safe bowl, add heavy cream and finely chopped semisweet chocolate.
- Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.
- Stir gently until chocolate is melted.
- Stir in the champagne slowly until mixture is smooth.
- Let the mixture cool down to room temperature.
- Then, cover in saran wrap and chill in fridge for 3-4 hours or until mixture is firm.
- Use a spoon to scoop out small portions of the mixture and roll into balls.
- Tip: Wear non-latex gloves when making these small balls because it prevents the direct warmth of your hands from melting the chocolate mixture. Instead of gloves, you can also dust your palms with a little bit of cocoa powder, prior to rolling each truffle ball.
- Roll each truffle in a bowl of cocoa powder until fully covered.
- Place them on a cookie tray lined with wax paper.
- Keep them chilled in fridge until ready to serve. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.