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Champagne Chocolate Truffles
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Prep Time:
15 minutes
Total Time:
15 minutes
Effortlessly elegant Champagne-infused dark chocolate truffles topped with luxurious gold leaf.
Ingredients:
  • 20 ounces chopped dark chocolate or quality dark chocolate chips
  • 8 ounces (1 cup) heavy cream
  • Pinch salt
  • 1/3 cup champagne or sparkling wine (sparkling or flat, either is fine)
  • 3 to 4 tablespoons cocoa powder, sifted
  • Edible gold leaf, optional
Instructions:
  • Prepare the pan: Grease an 8-inch loaf pan with a thin layer of butter and line it with parchment paper, allowing a couple of inches to hang over two sides. The butter ensures the parchment paper stays in place securely.
  • Prepare the chocolate: In a heatproof bowl, melt the chocolate with the cream and a pinch of salt over a double boiler. Stir until smooth, then remove from heat and whisk in the champagne.
  • Chill the chocolate: Spread the chocolate in the loaf pan using a spatula to create a smooth surface. Refrigerate for 8-24 hours until firmly set (it should have a slight give).
  • To slice the truffles, warm a knife in hot water and dry it off. Run the knife around the rim of the pan to loosen the chocolate block. Lift out the block using the parchment sling. Trim the ends to square them off if desired. (Don't forget to save the trimmings for snacking!) Cut the block in half to make two squares, and then cut each square into thirds and fourths to create cubes. Occasionally wipe down the knife with warm water to prevent sticking.
  • Coat the truffles with cocoa powder: Place sifted cocoa powder in a bowl. Gently toss each cube in cocoa powder. Leave one side clear if adding gold leaf for it to stick.
  • For a luxurious touch, handle the gold leaf with care as it is delicate and can easily stick. Utilize a completely dry and clean paint brush to delicately apply it over the truffles. Gently brush or tap the gold leaf with the brush to pick some up, then lightly press it onto the truffle's surface. The leaf will stick to the truffle and transfer smoothly from the brush. Continue until all truffles are adorned with a hint of gold leaf.
  • For same-day serving, place the truffles on a plate and chill in the fridge. Before serving, let them sit out briefly to come to room temperature. For longer storage, keep in an airtight container for up to 3 days.

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