Bittersweet Chocolate Champagne Truffles
Makes: Makes about 45 truffles
  • ¾ cup heavy cream
  • 1 pound plus 2 ounces bittersweet couverture chocolate, very finely chopped
  • 3 tablespoons Champagne or sparkling wine
  • Dutch-processed cocoa powder
  • 2 tablespoons superfine sugar
  • 45 small fluted paper cups (optional)
  1. 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 chocolate into cream. Cover and let sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
  2. 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 you may refrigerate ganache until firm, about 4 hours.)
  3. Coat your hands with cocoa powder and roll ganache into ¾-inch balls. Place in a single layer on a jelly-roll pan and refrigerate until very firm.
  4. Temper the remaining chocolate. 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 paper cups, if desired, and serve at room temperature.
Recipe by Bakepedia at