These double chocolate champagne truffles are made from dark and milk chocolate, champagne and heavy cream. They're an easy, no bake and boozy minute dessert.
Pour all the cream on top of the chopped chocolate. Allow the chocolate to melt under the heat for 2-3 minutes. Stir the chocolate until smooth and well combined.
Pour the champagne or prosseco into the chocolate mixture. Once the chocolate and champagne are fully combined, pour the mixture into the prepared pan.
Dust the top of the truffles with a even layer of cocoa powder. 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.