Champagne Chocolate Truffles! So simple and yet so impressive. Made only with dark chocolate, cream and CHAMPAGNE! Add gold leaf if you’re feeling fancy.
BE PICTURED IN; CHARACTERIZED IN:
These truffles have an intense chocolaty flavor with a light background spiciness of champagne. Its texture is firm, but just as creamy and melt-in-the-mouth as one could wish for.
Despite my love for making and eating truffles, I don’t love rolling them into little balls. It’s just one of those kitchen chores I try to avoid (we all have them, right?).
So instead of making truffle balls, I make my truffles a little firmer in texture and then cut them into cubes. They lose the chubby truffle look, but something about the neat edges feels so festive to me.
I also use edible gold leaf for these champagne truffles, which greatly increases the extravagance factor. But even if you skip that extra gilding, these truffles, simply dusted with cocoa, are still impressive, and most importantly, delicious.
Edible gold leaf is not difficult to work with and I buy mine from Amazon. I like the loose leaves of Barnabas Gold Leaf best. I apply the sheet with a clean, dry brush I dedicated to kitchen chores. Make sure the area on the surface of the truffle where you want to apply the gold leaf is free of cocoa powder, as the gold needs something sticky to stick to.
Champagne Chocolate Truffle
Champagne from a freshly opened bottle or flat, day-old champagne both work well in this recipe.
You can also substitute dark beers like porter or stout for the champagne. If you want to swap the champagne for spirits, use half of the listed amount.
Edible gold leaf is not difficult to work with and I buy mine from Amazon. I like the loose leaves of Barnabas Gold Leaf best.
ingredients
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20 ounces dark chocolate, chopped or quality dark chocolate chips
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8 ounces (1 Cup) heavy cream
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prize Salt
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1/3 Cup champagne or sparkling wine (sparkling or flat, either is fine)
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3 to 4 tablespoon cocoa powdersieved
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Edible gold leafOptional
method
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Prepare pan:
Lightly butter an 8-inch loaf pan and line with a loop of parchment paper, leaving an inch overhang on two sides. The butter will help the parchment paper stick to the pan without slipping.
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Making chocolate:
Place chocolate, heavy cream, and a pinch of salt in a heatproof bowl and set over a saucepan of simmering water. Make sure the water doesn’t touch the bottom of the bowl. Stir the mixture over the heat until just melted and smooth.
Remove from heat and stir in champagne.
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Cool the chocolate block:
Using a spatula, scoop the chocolate into the prepared loaf tin and smooth the surface. Chill in the refrigerator for at least 8 hours, or up to 24 hours, until set (there will still be some yield, which is good).
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Slice the truffle:
Warm a knife in hot water, dry it, then run it around the edge of the pan to loosen the block of chocolate. Lift out the pad with the loop of parchment.
Trim the ends of the truffles to round them off, if you like. (And save the rest!) Cut the block in half to make two squares. Cut each square into thirds and then quarters to make cubes. To prevent sticking, wipe your knife clean if necessary, then dip in warm water again and wipe dry.
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Coat the truffles with cocoa:
Place the sifted cocoa powder in a bowl. Gently toss each cube of cocoa powder. If you want to apply gold leaf, make sure one of the sides is left bare so the leaf has something to stick to.
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Apply the gold leaf (optional):
Avoid touching the gold leaf with your fingers as it will stick to anything it touches. Use a very dry, very clean brush to apply it to the truffle. Lightly brush or dab the surface of the gold leaf with your brush to “grab” some gold leaf, then dab it onto the surface of the truffle. The leaf should stick to the truffle and slide off the brush.
Repeat until all truffles have a little gold leaf on top.
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Serving and storing:
If serving the same day, arrange the truffles on a plate and refrigerate until ready to serve. Just before serving, take them out of the fridge to relieve the chill. Truffles can also be stored in an airtight container for up to 3 days.
| nutritional information (per serving) | |
|---|---|
| 168 | calories |
| 11g | Fat |
| 15g | carbohydrates |
| 2g | protein |
