here we are in the last week of 2020! for my last post of this year, I really wanted something fun, easy and a little boozy. it has become something of a yearly tradition of mine to enjoy a glass (or two) of champagne and macarons on NYE. there is a wonderful french bakery in San Antonio and their macs are the best. however, this year being, this year I decided to create a fun recipe that's no bake, boozy and comes together in a snap. no one wants to make anything elaborate right now! it is with that sentiment that I am so excited to share these double chocolate champagne truffles with you!
these truffles are low-key fancy without being fussy. yes, you do need to use some good quality chocolate and some half decent bubbly. but, if you can heat cream in a sauce pan and stir, you can absolutely make these boozy treats. let's not forget you will have to open a bottle (or half bottle) of champagne to make them, but only use ½ c. aka, let's enjoy some bubbly just because its a tuesday! we are still in holiday mode, so let's just fully embrace it!
what I love about these truffles
- they're no bake
- require literally five ingredients
- are smooth
- with a hint of champagne
- perfectly balanced by the cocoa powder
- fancy, but not fussy (aka, they're beautiful and easy to make)
- so much fun to make!
short and sweet ingredient list
these double chocolate champagne truffles require only five ingredients. but you may not have them on hand. here's what you need:
- good quality milk chocolate
- good quality dark chocolate (60-72%)
- heavy cream
- champagne or processo
- good quality cocoa powder ( I like dutch process for these, but use what you can find)
to make these truffles you will need a few kitchen tools to make the work quick and easy:
- food processor - to finely chop the chocolate without the mess OR
- sharp knife + sturdy cutting board
- wide shallow mixing bowl - to mix the chocolate and milk
- small sauce pan - to heat the milk
- 8X8 square pan
- parchment paper
can I make these as round truffles?
you can absolutely make these as round truffles instead of the square. to do this simply:
- leave the chocolate/champagne mixture in the mixing bowl
- chill in the fridge 6+ hours
- scoop the mixture out with a ½" cookie scoop
- roll into a ball between your hands
- roll through the cocoa powder (or other topping)
tips and tricks for the best truffles
- chill the truffles at least 6 hours
- this allows everything to set into a semi solid state
- don't use more than ½ c - ⅔ c champagne or Prosecco
- using more won't allow everything to set
- it will be delicious, but still liquid
- use a long knife to cut the truffles
- use one that fits across the pan
- run the knife under warm water
- clean in between cuts for the cleanest cuts
- dust the truffles before picking them up
- dust your fingers if the truffles get too sticky
- chill the truffles if they become too warm to keep their shape
- cut into many smaller pieces
- these are very rich
- a little goes a long way
- use an unsweetened topping to coat the truffles
- these are very sweet
- balance the sweetness
- store the uneaten truffles in an airtight container in the fridge
- best eaten within 5-7 days of making
more sweet treats
- 2 Ingredient Fudge
- Triple chocolate lavender brownies
- Caramelized white chocolate
- Chocolate swirled meringues
double chocolate champagne truffles
- food processor or very sharp knife and cutting board
- 8X8 square pan
- parchment paper
- medium sauce pan
- large mixing bowl
- scilicone spatula or whisk
- long knife
- 12 oz. (340g) good quality semi sweet to bitter sweet (60-72%)
- 6 oz. (170g) good quality milk chocolate (bars)
- 1 c (237ml) heavy cream, heated to a simmer the same as used to make whipped cream
- ½ c + 2 tablespoon (148ml) champagne or processo flat or bubbly is fine
- ½ -¾ c (40-60g) good quality cocao powder dutch process is recommended
- To make these are squares: Line a 8X8 square pan with parchment paper along the bottom and sides. This can be done as one large parchemnt paper cut into a sqaure with slits cut into the corners. Or as two overlapping pieces with slight overhangs on all the sides. Set aside.
- There is a lot of chocolate. In order for the chocolate to melt evenly, it needs to be cut very small and evenly. The easiest way to do this is in a food processor with blade attachement.Food Processor: place large, even sized pieces of chocolate into the food processor. Attach the top. Pulse the chocolate until it resembles small pieces of sand. Pour the chocolate into a large bowl with enough room to allow much of the chocolate to lay in a single row (wide and shallow). Knife + cutting board: place the chocolate onto a sturdy cutting board. Using a sharp knife, chop the chocolate into fine, evenly sized pieces. Get them as small as possible. Pour the chocolate into a large bowl with enough room to allow much of the chocolate to lay in a single row (wide and shallow).
- Pour the heavy cream into a small sauce pan. Heat the cream over low-medium heat unti it reaches a low simmer. do not allow it to start boiling. Once the cream reaches a simmer, pour all the cream on top of the chopped chocolate. Allow the chocolate to melt under the heat for 2-3 minutes.
- Using a whisk or spatula, sitr the chocolate to fully incorporate the cream. Decide which direction you want to stir, keeping stirring in a slow even motion in the same direction until the chocolate and cream are fully combine.
- Pour ½ c of the champagne or prosseco into the chocolate mixture. Gently, in the same manner as you incorporated the cream, stir the processo into the chocolate. Taste the mixture. If you want, you can add 2-3 additional tablespoons of prosecco. However, any more and the truffles won't set in a way you pick them up!
- Once the chocolate and champagne are fully combined, pour the mixture into the prepared pan. Smooth the chocolate into the corners and smooth across the top using a mini icing knife, spatula or spoon. Chill the pan in the fridge for at least 6 hours.
- Remove the pan from the fridge. Gently lift the overhangs of the pan to remove the chocolate from the pan. Place the parchment lined chocolate onto a cutting board.Pour ½ c cocoa powder into a wide, shallow bowl or plate. Dust the top of the truffles with a even layer of cocoa powder. This makes cutting a bit easier. Decide how many pieces you want. I went for 36 pieces since this is rich and i can never stop at one! Use a warm knife that is long enough to reach from one end to the other in one cut. Firmly slice down into the chocolate. Wipe the knife clean and repeat.
- Dust your fingers with cocoa powder. Pull each piece of cut chocolate and coat it in the cocoa powder. Repeat for all the chocolate.Place finished truffles onto a clean serving plate or container. Store in the fridge unitl ready to serve. Store in the fridge. Enjoy!
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