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Champagne Truffles

  • Level: Easy
  • Total: 3 hr (includes chilling time)
  • Active: 30 min
  • Yield: 30 truffles
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1/2 cup whipping cream

8 ounces good-quality dark chocolate, chopped

1/4 cup champagne

2 tablespoons hazelnut liqueur

1 cup coarse sugar


Special equipment:
Mini ice cream scoop
  1. Making the chocolate mixture: Cook the cream over medium heat until steaming. Place the chocolate into a bowl. Pour the hot cream over the chocolate and stir until everything is well combined. Add the champagne and hazelnut liqueur and mix well. Refrigerate for 2 hours to chill.
  2. Making the truffles: After the chocolate has set, shape into truffle balls using a small ice cream scoop. Roll each truffle in the coarse sugar. Refrigerate for another 30 minutes.