Pink Champagne Truffles
Delightful Pink Champagne Truffles made with rich bittersweet chocolate and effervescent pink champagne, perfect for any occasion.
Ingredients
Chocolate Base
- 8 ounces bittersweet chocolate, chopped Good-quality chocolate recommended for the best flavor.
- 1/2 cup heavy cream Can be substituted with alternative cream options for a dairy-free version.
- 1/4 cup pink champagne Substitution with any sparkling wine or non-alcoholic sparkling juice is acceptable.
Coating
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar Use gluten-free powdered sugar if needed.
- to taste Sprinkles Optional for decoration.
Instructions
Preparation
- Start by heating the heavy cream in a saucepan until it begins to simmer.
- Remove the saucepan from heat and immediately add in the chopped chocolate. Stir until melted and the mixture is smooth.
- Gently stir in the pink champagne until fully combined.
- Transfer the mixture to a bowl and refrigerate it for about 1-2 hours or until firm.
- Once firm, scoop small portions of the mixture and roll them into balls using your hands.
- Roll each truffle in cocoa powder, powdered sugar, or sprinkles for an extra decorative touch.
- Store the truffles in the refrigerator until you’re ready to serve.
Notes
These truffles can be arranged on a platter with fresh strawberries and paired with a glass of pink champagne or sparkling wine. Store in an airtight container in the refrigerator for up to a week, or freeze for up to a month, separated by parchment paper.