Raise a glass to Champagne truffles! These white chocolate truffles have a light champagne flavor that you're going to love and want to share. They're perfect for celebratory or romantic occasions, like New Year's Eve, Valentine's Day, or any special anniversary.
This recipe is surprisingly easy, even if it's your first attempt at making truffles. If you can heat and melt ingredients, use a whisk, and form candy balls, you can pull off this fancy candy!
As written, the recipe produces truffles with a delicate champagne flavor. There is also a variation that offers a more pronounced champagne taste. Additionally, you can really dress up your truffles using edible gold leaf to add a stunning sparkle.
- 12 ounces white chocolate (chopped)
- 1/4 cup heavy cream
- 2 ounces butter (softened to room temperature)
- 1/4 cup Champagne
- 1 pound white chocolate candy coating
- Optional: edible gold leaf for decorating
Gather the ingredients.
In a medium heat-safe bowl, place the chopped white chocolate. Line a baking sheet with foil or parchment.
In a small saucepan, pour the heavy cream and bring it to a boil over medium heat. Once boiling, immediately pour the hot cream over the chopped chocolate. Let the cream soften the chocolate for 1 minute, then whisk everything together until the chocolate is melted. The mixture will be very thick.
Pour the champagne into the white chocolate mixture and whisk until it is incorporated. Add the butter, and whisk until smooth. Press a piece of plastic wrap on top of the white chocolate, and refrigerate until it is firm enough to scoop.
Once firm, use a candy scoop or a teaspoon to form small balls. Dust your hands with powdered sugar, and roll the balls between your hands to get them perfectly round.
Melt the white chocolate candy coating. Once completely melted and smooth, use a fork or dipping tools to dip each truffle in the white chocolate coating, and place it on the lined baking sheet.
Serve and enjoy!
- Store the truffles in an airtight container in the refrigerator for up to two weeks.
- For the best taste, let the truffles come to room temperature before serving.
- You can melt the chocolate candy coating in the microwave or on the stove using a double boiler.
- If you prefer a stronger champagne flavor, you can make a champagne reduction to use in the truffles instead. Gently heat 1/2 cup of champagne in a small saucepan until it simmers. Let it simmer until it is reduced by half, about 10 minutes. Once you have 1/4 cup of concentrated champagne, let it cool to room temperature before adding it to the white chocolate mixture as indicated in the recipe.
- If you'd like to decorate the truffles with gold, follow these instructions for applying gold leaf. You can do this after you've finished dipping all the truffles in the candy coating and it doesn't need to be done immediately.