And just like that…Christmas is over. Wah Wah. Doesn’t it go by way too fast? I hope your holidays were filled with tasty food, good times with family and friends and hopefully a little relaxation too. Mine definitely was! Well not so much on the relaxation. :-/
I saw this recipe MONTHS ago and was dying to try it. Chocolate and champagne in one bite…now that is an ideal dessert. We needed an excuse to make this indulgent treat and once the holidays approached we finally had one.
We served these Chocolate Champagne Truffles on Christmas Eve but I think they would be a fabulous dessert for NYE or New Year’s Day. What better time to splurge on chocolate, bubbly and sparkly bling then while ringing in the new year!?!
Am I right or am I right?
- ½ cup heavy whipping cream
- 8 ounces chocolate, finely chopped (we used a mix of milk and semisweet)
- ¼ cup, plus 2 tablespoons champagne
- 16 ounces chocolate, for dipping (we used a mix of milk and semisweet)
- sprinkles or coarse sugar, for sprinkling on top
- Place 8 ounces of finely chopped chocolate in a medium bowl. Set aside.
- In a small saucepan over medium heat, bring the heavy cream to a boil. Remove from heat immediately when it starts to boil and pour it over the chocolate. Let this sit, undisturbed, for about 1 minute.
- Then, stir the chocolate and cream together until smooth. Add in the champagne and stir together.
- Cover and refrigerate until solid enough to roll, about 8 hours.
- Once the chocolate is firm enough to roll, use either a small scooper or your hands to form each ball into a 1/2-inch ball.
- Place the chocolate balls back in the refrigerator while you prepare the chocolate.
- Set a heatproof bowl over simmering water. Melt the dipping chocolate, stirring until smooth. Lay out candy liners. Remove the truffles from the refrigerator and use a spoon or fork to dip the truffles in the chocolate.
- Place the truffles in the candy liners and lightly sprinkle with sugar or sprinkles. Chill until the chocolate sets, at least 1-2 hours.