Name: White Chocolate Champagne Truffles
Yield: 30 Truffles
Ingredients: Truffles; 12 ounces white chocolate, chopped; ¼ cup heavy cream; 4 tablespoons (2 ounces) unsalted butter, softened; ¼ cup Champagne or Prosecco; 1 pound white chocolate confectionary coating; Edible gold leaf

Sweets

White Chocolate Champagne Truffles

Author: Mary DiSomma

I’ve been making such a big stink about Valentine’s Day that I almost forgot to mention my birthday’s in February too! They say a true lady never reveals her age, and I say she never reveals just how much chocolate she eats. What I will tell you is that I made these truffles, as well as my Traditional Chocolate Truffles and my White Chocolate Ginger Truffles, and a few of my favorite Valentine’s Day recipes. What I won’t tell you is just how many…

This particular recipe is going to be my birthday treat this year. I mean, come on—they have champagne in them! It’s time to pop that cork off and enjoy the day. In case you’re wondering, I’ll also be having a couple of glasses on the side!

Besides the refreshing champagne flavor, a luxurious touch of gold leaf takes these truffles over the top. At first glance, you might think they’re too pretty to eat. You’ll change your mind about that after about one bite. By the way, you can also make this recipe with Prosecco if you want. Because we all know that Prosecco is just Italian Champagne… not sorry! I’m Italian, I can say what I want.

White Chocolate Champagne Truffles

Have a glass or two of champagne while you whip up a batch of these gorgeous white chocolate truffles. You’re going to use it anyway, so you might as well enjoy some while you cook!

Yield: 30 Truffles
Cook Time: 0 minutes0 min

Ingredients

Truffles

12 ounces white chocolate, chopped
¼ cup heavy cream
4 tablespoons (2 ounces) unsalted butter, softened
¼ cup Champagne or Prosecco

Coating and Garnish

Instructions

Place the white chocolate in a microwave-safe, heatproof bowl.
Heat the cream in a small pot until it just starts to bubble at the side of the pan. Slowly pour the cream over the chocolate. Let the mixture sit for 2 minutes, then whisk the mixture until the chocolate is completely melted.
If the chocolate has not completely melted, place the bowl in the microwave and heat for 15 seconds, then whisk again. White chocolate burns easily so be careful when placing it in a microwave. Repeat if necessary.
Once the chocolate and cream are blended, add the champagne and whisk to incorporate.
Now add the softened butter and whisk until smooth. Pour the mixture into an 8x8-inch baking pan. When cool, press a piece of plastic wrap on top of the mixture and refrigerate for at least 4 hours. You can refrigerate overnight if you like.
When you’re ready to turn the cooled mixture into truffles, remove the pan from the refrigerator. Line a baking sheet with parchment or waxed paper.
Take a generous teaspoon of the white chocolate mixture and roll it around in your hands to form a ball. You can use a small scoop for this as well. Place the truffles on the prepared pan. Once all the truffles have been formed, place the pan in the refrigerator so the truffles can chill while you prepare the white chocolate coating.
Place the confectionary coating in a heatproof bowl. Microwave on high in 30 second bursts, stirring between bursts, until the coating is melted and the mixture is smooth.
Remove the pan with the truffles from the refrigerator.
One at a time, dip each truffle into the confectionary coating and place back on the parchment or wax paper-lined pan. This process will be messy. You can use a single toothpick inserted into the truffle—but I just use my fingers.

View Mary's Tips

Served Chocolate Truffles and White Chocolate Ginger Truffles

Tips

Cooking. Gold. I hear you—you’ve got questions. If your head is spinning with questions like “Is gold leaf edible?” and “How to cook with gold leaf?” then don't worry! I have some answers for you. First we have to make things a little more confusing, though: There are multiple types of gold leaf out there.

Gold leaf is a type of metal foil used for all kinds of projects, from decorating cakes to fine arts and architectural preservation. It comes in authentic and imitation varieties, with different amounts of actual gold in it, and in many different levels of quality, measured in karats. It also comes in multiple different weights or thicknesses.

We don’t need to get into any more detail than that. All you need to know is what to use in this recipe. So, what kind of gold leaf can you eat? Any gold leaf that is between 22-24 karats is safe to eat. 22-karat gold leaf, 23-karat gold leaf, and 24-karat gold leaf are all safe to eat. It’s available at some grocery stores (just make sure you call before you go in looking for it). You can also order it online. Just make sure you see the words “edible gold leaf” in the product description!

You can find confectionary coating at almost all grocery stores, in the baking supplies aisle. It’s also known as candy wafers, compound coating, confectionery wafers, and/or chocolate melting wafers. Confectionary coating isn’t hard to find. It’s great for making truffles because the white chocolate confectionary coating contains vegetable oil. That means that you don’t need to temper it, so you can dip the chilled truffle directly into the melted confectionary coating and it will dry hard. It’s that simple!

Decorating Your Truffles

If you’re using the edible gold leaf, have small pieces of it torn off and ready to go in a small dish. I like to use tweezers to pick up the pieces of gold leaf when I’m ready to use them, since it can be a little unwieldy with just my fingers.

To decorate a truffle, use the tweezers to pick up a piece of gold leaf and place it on top of the truffle. Let it fall however it naturally wants to fall!

Store your finished truffles in the refrigerator for up to one week or in the freezer for about 3 weeks.