Simply divine, these easy decadent champagne truffles have only four simple ingredients. Plenty of white chocolate with a champagne reduction that adds a light citrus flavor to these rich treats. Great for Valentine's Day, anniversaries, and New Year's desserts!
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They taste as luxurious as they look! Make a large batch of champagne chocolate truffles and serve them at a New Year's Eve party, or place them in a fancy box and give them as a Valentine's Day treat. Either way, homemade truffles are a fun and sweet dessert that everyone loves.
Truffles are tiny, individually portioned desserts that you can make in a bunch of different flavors. Make some Kahlua Truffles and Key Lime Truffles or switch it up with Ice Cream Truffles or easy Cake Balls next.
Why These are the Best Champagne Truffles
These white chocolate truffles don't just taste like champagne, thanks to the champagne reduction, but they look like a bubbly glass of champagne too! The white chocolate and gold sprinkles are fancy and decorative! They are the perfect way to celebrate those special occasions!
Why Make a Champagne Reduction
It is important to reduce the champagne properly. You want to reduce it by half, which usually takes 10-15 minutes. This is such an important step I would advise you to measure the reduced champagne to make sure you have reduced it enough.
Why reduce the champagne? It enables you to pack more of an intense champagne flavor into the truffles. It also reduces the amount of liquid added to the truffles for the perfect consistency.
- White Chocolate
- Heavy Cream
- White Candy Melts
- Gold Sprinkles or edible glitter (optional)
How to Make White Chocolate Truffles
- Place chopped white chocolate and heavy cream in a heat-proof bowl. Place on top of a pan and bring to a boil. Make sure the bowl does not touch the water.
- Stir until the mixture has completely melted. It may look a little chunky but that's OK!
- Now add 2 tablespoons of the champagne reduction (see steps in recipe card below) and mix well.
- Transfer the mixture to a bowl, cover with plastic wrap, and place it in the refrigerator to harden slightly. It usually takes about one hour.
- Prep a cookie sheet with parchment or wax paper. Using a cookie scoop, scoop out 1 tablespoon balls and place them on the prepared pan. I like to roll them in my hand to make them as round as possible. Place them back in the refrigerator while you melt the white chocolate or almond bark. Melt them in a microwave-safe measuring cup or bowl in the microwave in 30-second increments, stirring in between until smooth.
- Dip each of the truffles in melted chocolate using a spoon, fork, or toothpick.
- Place on the parchment-lined pan and sprinkle immediately with glitter before the chocolate sets.
These champagne truffles can be stored at room temperature or in the refrigerator. Let them come to room temperature for 20-30 minutes before serving. Enjoy serving them for New Year's Eve, Valentine's Day, bridal showers or any special occasion. Cheers!
Recipe Notes and Variations
- Be sure to use high-quality chocolate and do not use white chocolate chips.
- Save your expensive champagne for drinking. Use cheap or mid-range priced champagne.
- You can use Prosecco, Cava, or any sparkling wine instead of champagne.
- You can use dark chocolate instead of white chocolate.
- Decorate with other colored sprinkles for different occasions.
How to Store
Place the white chocolate truffles in an airtight container with wax or parchment paper between the layers. Store homemade truffles in the refrigerator for up to 10 days.
Freeze homemade truffles in a freezer-safe container with wax or parchment paper between the layers. Frozen truffles will last up to 6 months. Thaw them in the fridge overnight.
For best flavor, take the truffles out of the fridge about an hour before serving to bring them to room temperature.
Champagne White Chocolate Truffles
- ½ cup champagne (4 fluid ounces)
- 10 ounces high-quality white chocolate, chopped
- 2 tablespoons heavy cream
- 2 tablespoons champagne reduction (above)
- 8 ounces white candy melts or almond bark
- gold sprinkles
- In a medium pot, simmer champagne over medium heat with the lid on, until the mixture reduces in half (¼ cup). It should take about 10 minutes. (Measure it to make sure it has reduced enough) Remove from heat, pour into a bowl and set aside.
- Place the chopped white chocolate and heavy cream into a medium heat-resistant bowl (metal works great for this) that will sit above your pot.
- Pour about 1 cup of water into the pot and place the bowl with the white chocolate and heavy cream on top. The bowl should not touch the water.
- Heat the pot over medium heat. Continue to stir the chocolate until the mixture has fully melted. It will look like the chocolate has separated and looks thick and chunky - this is okay! Remove from heat.
- Remove 2 tablespoons from the champagne reduction and add it to the chocolate. (The remainder can be discarded.) Stir in the reduced champagne and mix thoroughly. The mixture will be slightly liquidy at this point.
- Transfer the mixture to a small bowl, cover with plastic wrap and place in the refrigerator for at least 1 hour to firm up. This will make it easier to work with.
- Prep a cookie sheet with parchment paper. Using a cookie scoop or spoon, form into 1 tablespoon balls. You can roll them in your palms or just use your fingers to shape into balls as best you can. Place them back in the refrigerator for 30 minutes. You want to make sure they are very cold when you coat them with the chocolate.
- When you are ready, melt the chocolate melts or almond bark in the microwave in 30-second increments, stirring in between each session, until the chocolate is fully melted.
- Dip the balls into the chocolate, then scoop them out and place them on the parchment-lined baking sheet. Add the sprinkles or edible glitter immediately before the chocolate sets.
- Once the chocolate sets you can serve them or store them in the refrigerator. Remove them 30 minutes to an hour prior to serving.