Champagne White Chocolate Truffles

Closeup of champagne truffles with gold glitter.

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Champagne White Chocolate Truffles

These white chocolate champagne truffles are decadent and easy to make. Great for New Year's Eve, Valentine's Day, and special occasions.

Prep Time1

Chill Time2

Total Time3

Course: Dessert

Cuisine: American

Servings: truffles

Calories: 211kcal

Author: Linda Warren

Ingredients

Reduction

½ cup champagne (4 fluid ounces)

Truffles

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

Instructions

Champagne Reduction

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.

Truffles

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.

Notes

Truffles will keep in the fridge for up to 2 weeks in a covered, air-tight container. Allow it to come to room-temperature for about 30 minutes before serving for a softer bite.

Nutrition