Simple, Melt-In-Your-Mouth Chocolate Champagne Truffles
Starting January 2nd, I always get a case of the winter blues, because after all the excitement of the holidays, the next few months seem so blah. Thankfully, there are some big events coming up that call for hosting get-togethers and parties. That means getting off my couch to go sit on someone else’s couch! Yes, there’s the Super Bowl. But I’m mostly talking about AWARDS SEASON.
Major awards season kicks off in early January with the Golden Globes. There’s many more shows after that, including the SAGs (Screen Actors Guild) and the BAFTAs (British Academy Film Awards). But everything is really just leading up to the biggest night--the Oscars (which take place on 2/24 this year). Before Oscar night, I try to watch as many nominated movies as I can. Not just best picture noms. But best documentaries, best foreign films, best cinematography, best animated film, etc. This is serious business y’all; I’m trying to study up to win money in my annual Oscar pool!
The awards shows themselves are great fun, too. The fashion. The awkward acceptance speeches. The forced smiles on the faces of the people who didn’t win. And of course hanging out with my friends, eating delicious noms, and popping bottle after bottle of champagne! I always bring champagne and dessert to these events, and this year’s Golden Globes party was no exception.
I put on my Drinkin’ Thinkin’ Cap and created these super simple, melt-in-your-mouth chocolate champagne truffles. The best part: there’s NO hand rolling. We are cubing these beauties, meaning you won’t make a sticky mess everywhere! They’re perfect for your awards party, Super Bowl get-together, or girl’s night in! Try them out and share a picture with us!
Chocolate Champagne Truffles
Prep time: 20 minutes
Chill time: At least 8 hours, up to 24 hours
Yield: Between 28-32
These chocolate champagne truffles are simple to make, have a silky texture, and a powerful flavor. You will need to let them refrigerate to firm up, so start making these the day before your event.
Ingredients and tools:
8 inch loaf pan
Parchment paper
Cooking spray
20 oz dark or semi-sweet chocolate, chopped, or chocolate chip format (I used dark chocolate chips)
1 C heavy cream
Pinch of salt
⅓ C champagne (flat or fresh)
1 tsp prosecco extract (if you have--it enhances the flavor)
1 tsp Chambord raspberry liqueur (if you don’t this, you can leave it out, but it does bring a nice sweet-tart to the chocolate. Also, Chambord is always good to mix in your champagne).
3 TBSP unsweetened cocoa powder, sifted
Good flake sea salt (optional, but gives it a nice pop)
Spray your loaf pan. Insert parchment paper, leaving enough out on the sides so that it forms a sling and can easily be lifted.
Mix your chocolate, heavy cream, and pinch of salt together in a double boiler (or a makeshift double boiler) over medium heat until chocolate is smooth.
Take the chocolate off of heat. Whisk in your champagne until smooth. If you are adding prosecco extract or Chambord, whisk it in now.
Pour the chocolate mixture into your parchment papered loaf pan. Let it sit out and cool for a bit, then cover with plastic wrap and chill for 8-24 hours.
Remove from fridge. Lift from pan using parchment paper.
Trim edges if you’d like.
Using a hot knife, cut truffles into the size you want. I cut the loaf in half, cut each half three times, then cut three times again. You will probably need to run your knife under hot water after each cut.
If you are adding it, sprinkle the flake sea salt on one side of the truffle
Dip the other three sides in your sifted cocoa powder.
After handling, chill for 10 minutes to let firm up before eating. Enjoy! Keeping refrigerated while not enjoying.