Velvety white chocolate and bubbly champagne combine in these festive Champagne Truffles that are perfect for any celebration!
I'm going to be honest here and say that it's been a while since we've gone out on New Year's Eve. Since my son has been born we usually take it easy and just celebrate at home.
Sometimes we have other couples over with kids and sometimes we just celebrate with our little family. We rarely even make it until midnight anymore!
That being said, even though we celebrate at home I still make a ton of food. I figure I'm not ringing in the New Year without good food, better desserts, and some bubbly.
These Champagne Truffles are a great choice for New Year's Eve. They are easy to make, travel well, and they taste delicious.
- white chocolate
- heavy cream
- white candy coating
- gold sprinkles
- powdered sugar (if needed)
To Make the Truffle Filling: Place the white chocolate in a heat safe bowl. Set aside. Place the champagne in a small saucepan over medium heat. Let simmer for 5-10 minutes or until it has reduced by half. Remove from heat and pour into a second bowl. Pour heavy cream into the same saucepan and heat over medium heat just until it simmers. Pour over top of the white chocolate. Let it sit for 2 minutes then whisk to combine. Pour champagne into the bowl and mix everything together. Add butter and whisk until smooth. Refrigerate for 1 hour.
First thing to do is to make the truffle filling. Try to find real white chocolate. Read the bag or bar of the chocolate you are buying and make sure it has actual chocolate in it.
When choosing a champagne to use in this recipe you don't have to go for the expensive. I wouldn't go for the cheapest ones as they are pretty awful but a decent, cheap bottle of champagne works just fine. I used a dry champagne because of the sweetness of white chocolate but use what you like.
Can I make these ahead of time?
You can make the filling up to one week in advance. Simply keep in an air tight container in the refrigerator.
How do you store the truffles?
Store them in the refrigerator for up to 1 week. Take out of the refrigerator 20 minutes before serving for best taste.
Do I have to use actual champagne?
No, you can sparkling wine instead. They both have the bubbles that make this dessert so tasty.
What do I do if my truffle filling didn't firm up?
Don't worry! This happened to me and I tried three different things. The thing that worked best for me is adding powdered sugar to the filling to firm it up. It kept the texture velvety and didn't cover the delicate champagne flavor. You can add up to ¼ cup of powdered sugar without ruining the flavor.
Once the filling is made you need to refrigerate it. Check to make sure the filling has firmed up before you melt the white candy coating.
Dip the truffles into the coating, tap off the excess, and place on parchment or waxed paper. Quickly sprinkle with gold sprinkles if desired. Let sit until chocolate coating firms up.
More Boozy Desserts:
- Kahlua Mudslide Brownies
- Champagne Cupcakes
- Bailey's Irish Cream Chocolate Chip Cookies
- Blue Hawaiian Cupcakes
- Pink Champagne Cupcakes
These truffles are delicious. They are sweet with a delicate champagne flavor. The filling is velvety and so tasty.
Enjoy these truffles alongside a glass of champagne or sparkling wine to help usher in the new year!
If you’ve tried my Easy Champagne Truffles or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 c. white chocolate, chopped
- ½ c. champagne
- ¼ c. heavy cream
- 4 Tablespoons butter
- ¼ teaspoon salt
- 2 c. white candy coating
- gold sprinkles
- ¼ c. powdered sugar (optional)
- Place the chopped white chocolate in a medium heat safe bowl. Set aside.
- Pour ½ cup of champagne into a small saucepan. Gently heat over medium heat until it simmers. Simmer for 10 minutes or until you have ¼ cup of concentrated champagne.
- Remove from heat and pour into a bowl.
- Pour the heavy cream into the same saucepan and heat over
medium heat until it starts to simmer. Remove from heat and pour over the chopped chocolate.
- Let the heavy cream soften the chocolate for one minute. Whisk everything
together until the chocolate is melted. The mixture should be very thick.
- Pour the reduced champagne into the white chocolate mixture and whisk until
- Add the butter and salt, and whisk until smooth.
- Put a piece of plastic wrap on top of the filling mixture and
refrigerate firm enough to scoop, about 1 hour.
- If your filling isn't firm enough, add the powdered sugar and mix well. Refrigerate for another hour.
- Once it's firm enough use a teaspoon to form 1 inch balls. Roll the balls between your hands and refrigerate for 30 minutes.
- Melt the white candy coating. Once melted use a fork to dip each truffle, tapping the fork on the side of the bowl to get excess candy off. Place on a parchment lined baking sheet. Immediately sprinkle with gold sprinkles.
- Refrigerate for 15 minutes to firm up candy coating.
- Store in refrigerator for up to 2 weeks.
Recipe adapted from Sugar Hero
Favorite Finger Foods for New Years
- Bacon Wrapped Dates from That Recipe
- Baked Cheese and Jam Phyllo Cups from The Spiffy Cookie
- Champagne Truffles from Hezzi-D's Books and Cooks
- Cheeseburger Pie Bites from Cindy's Recipes and Writings
- Keto Scotch Eggs from Art of Natural Living
- Mexican Mollettes Bites from Magical Ingredients
- Rosemary Pesto and Steak Crostini from Pandemonium Noshery
- Thai Lime & Chili Cashews (DIY Trader Joe's) from Palatable Pastime