Chocolate Champagne Truffles

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.

Line a 8X8 square pan with parchment paper along the bottom and sides.

Step 1:  

Pour the heavy cream into a small sauce pan. Heat the cream over low-medium heat unti it reaches a low simmer.

Step 2:  

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.

Step 3:  

Pour the champagne or prosseco into the chocolate mixture. Once the chocolate and champagne are fully combined, pour the mixture into the prepared pan.

Step 4:  

Chill the pan in the fridge for at least 6 hours.

Step 5:  

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.

Step 6:  

Dust your fingers with cocoa powder. Pull each piece of cut chocolate and coat it in the cocoa powder. Repeat for all the chocolate. Chill and enjoy!

Step 7:  

Get the recipe by clicking the button below!