‹ Back to Champagne Truffles

Print Options

Champagne TrufflesTMB studio

Champagne Truffles

TOTAL TIME: Prep: 1 hour + chilling YIELD: 7-1/2 dozen.
Who can resist champagne truffles? Especially when they are so very easy to make! Serve them in gold foil candy cups for an elegant look. —Deirdre Cox, Kansas City, Missouri

Ingredients

  • 1 cup champagne or other sparkling wine
  • 2 pounds semisweet chocolate, chopped
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup unsalted butter, cubed
  • 1 pound dark chocolate candy coating, melted
  • Edible gold paint, glitter or sprinkles

Directions

  • 1. In a small saucepan, bring champagne to a boil. Cook until liquid is reduced to 1/3 cup, 15-20 minutes. Cool slightly.
  • 2. Place semisweet chocolate in a small bowl. In another saucepan, heat cream just to a boil. Pour over chocolate; stir until smooth. Stir in butter and cooled champagne. Cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours.
  • 3. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour. Dip truffles in candy coating; allow excess to drip off. Place on waxed paper; let stand until set. Splatter with edible gold paint or sprinkle with glitter or sprinkles. Store in an airtight container in the refrigerator.

Nutrition Facts

1 truffle: 109 calories, 8g fat (5g saturated fat), 7mg cholesterol, 3mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.

© 2024 RDA Enthusiast Brands, LLC