Back to Recipe Table of Contents

Bittersweet Chocolate Champagne Truffles

Use a sparkler made with blanc de noir grapes (full rosé color) here for a richer flavor, and serve with a glass of bubbly – perfect for romantic toasting!

By Dede Wilson

Bittersweet Chocolate Champagne Truffles

Use a deeply flavored rosé sparkler for extra flavor in this dark chocolate truffle.

Yield: 45 pieces


3/4 cup (180 ml) heavy whipping cream
8 ounces (225g) bittersweet couverture chocolate, very finely chopped
3 tbsps. (45 ml) champagne or sparkling wine
Dutch-process cocoa powder
2 tbsps. (30 ml) superfine sugar
45 small fluted paper cups (optional)

Optional Chocolate Coating: 12 ounces (340g) chocolate (see tempering instructions)


Place cream in a 2-quart wide saucepan over medium heat until it just comes to a simmer. Remove from heat and immediately sprinkle 8 ounces (225g) chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.

Stir in champagne. Pour mixture into a shallow bowl. Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or refrigerate ganache until firm, about 4 hours.)

Coat your hands with cocoa powder and roll ganache into ¾-inch (19mm) balls. Place in a single layer on a jelly-roll pan and refrigerate until very firm.

At this point you can either:

  • simply coat with another layer of cocoa powder and place in fluted cups or
  • temper the additional 12 ounces (340g) chocolate (see tempering instructions). Line a jelly-roll pan with aluminum foil, shiny side up, smoothing out any wrinkles, or cover the pan with a piece of acetate. Dip truffles in the melted chocolate, making as thin and even a coating as possible. Place truffles on the prepared pan. Sprinkle each truffle with a tiny bit of sugar while chocolate coating is still wet. Refrigerate until firm. Place in fluted cups, if desired. Any remaining tempered chocolate can be spread out on parchment or a silicon mat, hardened and broken up for chocolate bark.

Serve at room temperature.

Truffles - 50 Deliciously Decadent Homemade Chocolate Treats | Dede Wilson | Harvard Common Press, 2006. All rights reserved.

Looking for recipe supplies? Check out our reference pages:
Gourmet Bulk Chocolate Suppliers
Chocolate Mold Suppliers
Chocolate Equipment Suppliers

Want to become expert in working with chocolate in order to create beautiful chocolate bonbons, confections and bars, check out our Professional Chocolatier Program.

Get reminders about upcoming classes! To receive program updates and news, click on the following button.

We love questions!