Happy New Year everyone! Here are Champagne Chocolate Truffles, the perfect way to ring in 2025! Creamy, chocolatey with a hint of the flavor of champagne, these sweet treats are absolutely delightful and a great choice for New Year’s parties. Heck, you can make ’em all year long!
Truffles are a wonderful sweet ending to any meal with perfect portion control! Filled with luscious chocolate, these truffles have the surprise of a touch of the holidays in every bite!
Bowl of melted chocolate filling ready to refrigerate and solidify and roll into balls
One trick to getting the truffles to behave is to chill the filling thoroughly before you try to roll them into balls. I like to wear latex gloves so I don’t get the chocolate all over my hands. Then freeze the filling balls to make them easier to coat in the melted chocolate and again, wear gloves when moving them, so you don’t leave fingerprints behind!
Some plain truffles and some dipped in chocolate coating
The second secret to success is to keep them chilled throughout the process of dipping. Work with fewer at a time and reheat your dipping chocolate if needed over steaming water. It is fun to bite through a hard shell and discover a silky smooth center!
Because of the resting/cooling time between the steps, plan on making these over two days. It is much easier to get the filling done on day one and then roll and dip them on day two.
I used Guittard chocolate for the filling and it makes such luscious centers. With so few ingredients in this recipe, the chocolate really stands out so use the best you can afford.
And be sure to buy bar chocolate for the coating and chop it by hand. Chocolate chips have ingredients in them that make getting a truly smooth and silky coating on the truffles challenging. Bar chocolate melts much better!!
When you are breaking down chocolate, use a larger, sharp knife for the easiest chopping. A large chef’s knife gives you leverage and makes it easier to get through thick blocks. Start at the corners and work around, setting the blade across the point each time – it is easier to get through this way.
When you are ready to dip the truffles, you can use a regular fork or if you have them, you can use special dipping tools. I have two and used the round spiral one for these truffles. Use whatever you have handy.
Chocolate dipping tools; I used the spiral tool
Because we are getting ready to celebrate the New Year, I thought it would be fun to use some gold sparkly edible glitter “paint” to decorate the champagne chocolate truffles. Simple to use and fun for your recipients, splurge on the edible glitter dust pump from Sprinkle Pop, an online store for the most amazing array of decorations for baking. Your goodies never looked so good before!
Enjoy these easy-to-make Champagne Chocolate Truffles for this New Year’s Eve celebrations or anytime you want something for special occasions. Change up your decorations to fit any holiday. They are simple, delicious, and very impressive!
Happy New Year everyone and Happy Chocolate Monday! Here’s to a bright and beautiful 2025!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Champagne Chocolate Truffles:
- Champagne or other sparkling wine
- Semisweet chocolate
- Heavy whipping cream
- Unsalted butter
- Dark chocolate
- Coconut oil
- Edible gold paint, glitter, or sprinkles, optional
PRO Tip:
Use a small cookie scoop to portion them quickly then roll them into beautiful rounds. To keep your hands clean, wear latex gloves to roll the truffles. You can get them all done in no time! And use a glove when moving the finished truffles so you don’t leave fingerprints on the candies.
How to make Champagne Chocolate Truffles:
- Reduce the champagne over medium heat to intensify the flavor. Set aside to cool slightly.
- Heat the cream to just under a boil and pour over the semisweet chocolate in a heatproof bowl. Let sit a couple of minutes to start melting the pieces of chocolate and stir until smooth and fully blended. Add the butter and the reduced champagne, stirring again until melted and smooth. Cool to room temperature then refrigerate until firm, covered, 3 hours or overnight.
- Use a cookie scoop to portion the filling into small rounds. Roll each one into a smooth ball between your palms. I use latex gloves to keep my hands cleaner. Continue with remaining filling. Place the balls on a parchment-lined baking sheet. Cover and refrigerate at least an hour.
- Melt the dark chocolate with the coconut oil in a heatproof bowl set over simmering water in a saucepan. Stir until smooth and glossy.
- Use a fork or two fingers to dip each truffle in the melted chocolate, coating all sides. Shake off excess chocolate and re-dip them for a second coating. Place back on the parchment paper and let stand until set. If you are using sprinkles for decoration, apply them while the chocolate coating is still wet.
- When the chocolate has set, splatter or spray with edible gold glitter on each one if desired. Store in an airtight container in the refrigerator.
PRO Tip:
If there are large puddles of chocolate around the base of your truffles (called feet), you can easily use a knife to carve them away. I didn’t trim mine but yours will look prettier when you do.
PRO Tip:
If you are looking for fun and unusual decorations for your baked goods, take a look at Sprinkle Pop. It is an online shop that helps make your cupcakes and other fun bakes extra special with remarkable sprinkles, decorations, and sparkles!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Cutting board
- Small saucepan
- Heatproof bowls (set of aluminum bowls)
- Cookie scoop
- Chocolate dipping tools
Gluten-Free Tips:
* The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Champagne Chocolate Truffles (GF)
Happy New Year everyone! Here are Champagne Chocolate Truffles, the perfect way to ring in 2025! Creamy and chocolatey with a hint of the flavor of champagne, these sweet treats are absolutely delightful and a great choice for New Year's parties.
Ingredients
Filling
- 1/2 cup (118 ml) champagne or other sparkling wine*
- 1 lb (2 cups; 16 oz; 454g) semisweet chocolate, chopped**
- 3/4 cup (170g) heavy whipping cream
- 1/4 cup (57g) unsalted butter, cubed
Coating and Decorations
- 1/2 lb (227g) dark chocolate**, chopped
- 2 tbsp coconut oil, shortening, or cocoa butter
- Edible gold paint, glitter, or sprinkles for garnishing, optional
Instructions
1. In a small saucepan, bring the champagne to a medium-boil. Cook until liquid is reduced to 1/3 cup (78ml), 10 to 15 minutes. Cool slightly. Can be made ahead; rewarm gently before continuing with the recipe.
2. Make the Filling: Place the semisweet chocolate in a heatproof bowl. In another saucepan, heat cream just to a boil. Pour hot cream over the chocolate and let sit a few minutes, then stir until smooth. Stir in butter and cooled champagne, stirring until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until firm, about 3 hours or overnight.
3. Use a cookie scoop or two teaspoons to shape into 1-inch (2.5 cm) balls. Roll between your palms to make them round if needed or desired. Place on parchment-lined baking sheets and freeze for at least 1 hour or until very solid.
4. Make the Chocolate Coating: Place the dark chocolate and coconut oil in a heatproof bowl (I used the same bowl I used for the filling) and melt over simmering water in a saucepan, stirring until smooth. Using a fork or two fingers, dip truffles in melted chocolate and scrape the excess against the edge of the bowl. Place on parchment or waxed paper. If using sprinkles, put them on while the coating is still wet – work with just a few and then top with the sprinkles before continuing with the dipping.
5. Decorate the Truffles: Splatter or spray dry truffles with edible gold paint, or sprinkle with edible glitter if desired. Let set up at room temperature or in the refrigerator. Store in an airtight container in the refrigerator.
Recipe found at www.theheritagecook.com
Notes
* The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
** You will get better results if you use bars of chocolate and chop those instead of using chocolate chips. But if all you have is chips, they will work – the coconut oil will help everything smooth out.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
This is adapted from a Taste of Home recipe
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 16Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 1mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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