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Decadent Champagne Truffles is very yummy. Valentine’s Day is a great excuse to give your loved ones homemade sweets. Chocolate truffles are one of my favorites because it’s like making a box of homemade chocolates, without having to fuss over tempering the chocolate. To make them extra special, I added champagne and orange zest to the mix, which makes them taste like a mimosa. Decorate the truffles with a medley of ingredients, and treat your sweetheart (or yourself) to a seriously decadent indulgence.
Butter and heavy cream are musts for making chocolate truffles, but you can use semisweet or bittersweet chocolate for ours. I like the bittersweet because I think it makes the final product less cloying. Feel free to substitute the champagne with more heavy cream, or your favorite liqueur. The first step is to melt the chocolate, butter, and heavy cream over low heat, stirring constantly to avoid scorching. Whisk a little bit of the hot mixture into the egg yolk to bring it up to temperature, and whisk the egg yolk mixture back into the pan. Cook the mixture over medium heat for 2 minutes, stirring constantly, and add the champagne and orange zest, off the heat. Chill the mixture for an hour, stirring every so often, to keep a smooth texture.
When rolling the truffles, it is best to keep a bowl of water nearby, because using lightly wet hands helps to give the truffles a smooth surface. Immediately toss the truffles in your preferred coatings, and place on a baking sheet lined with wax paper. Place the truffles in the refrigerator while you prepare the next step.
As a final decoration, I drizzled my truffles with white chocolate that I dyed pink. They are for V-Day after all! White chocolate scorches easily so to melt it, I microwave it on 50% power in 30-second intervals, stirring in between intervals, until melted. I dyed mine pink, but feel free to leave it white or dye it whatever color you prefer. Drizzle it over the champagne truffles immediately, while it is still runny. Keep in mind that the chocolate will not stick to truffles coated in cocoa powder or powdered sugar, because it has nothing to cling to. If you have the patience, refrigerate the truffles until firm, and package as desired.
Champagne Truffles Recipe
- 6 ounces bittersweet chocolate, coarsely chopped
- 4 tablespoons butter, cut into small cubes
- 3 tablespoons heavy cream
- 1 beaten egg yolk, at room temperature
- 3 tablespoons champagne
- 1 teaspoon orange zest
- unsweetened cocoa powder, for rolling
- powdered sugar, for rolling
- finely chopped almonds, for rolling
- fine coconut flakes, for rolling
- 4 ounces white chocolate coarsely chopped, for drizzling pink or red food coloring, for dyeing white chocolate
- Combine the bittersweet chocolate, butter heavy cream in a heavy, small saucepan. Cook and stir over low heat until chocolate is melted, stirring constantly. Gradually stir about half of the hot mixture into the egg yolk, Return entire mixture to the saucepan. Cook and stir over medium heat for 2 minutes.
- Remove the saucepan from the heat and stir in the champagne and orange zest. Transfer the truffle mixture to a medium mixing bowl and chill for 1 hour or until mixture is completely cool and smooth, stirring occasionally.
- Beat the cooled truffle mixture with an electric mixer on medium speed for about 1 minute, or until the color lightens and mixture is slightly fluffy. Chill the mixture for 30 minutes more, or until it holds its shape. Using a small ice cream scoop or spoon, scoop 1 inch truffles, rolling them in your hand until smooth. Place balls on a baking sheet lined with waxed paper.
- Roll the balls in cocoa powder, powdered sugar, almonds, and coconut flakes.
- Melt the white chocolate in a microwave set on 50 percent power in 30 second intervals, stirring the white chocolate often, until melted. Dye with food coloring if desired, and drizzle over truffles. The chocolate will not stick to the truffles coated with cocoa powder and powdered sugar, so it is best to leave those bear. Refrigerate the truffles until firm and enjoy.