Do you need an easy and delicious dessert that will wow your guests and your tastebuds? Look no further than these Double Chocolate Champagne Truffles!
These truffles are simple to make, and they taste amazing. Plus, they're perfect for any occasion. You can prepare them ahead of time, and they're sure to be a hit with everyone. So what are you waiting for?
Easy No-Bake Double Chocolate Champagne Truffles
These Double Chocolate Champagne Truffles are so simple, the work part of it only takes about 10 minutes. And you can serve them a few different ways.
You can keep them simple and just enjoy them as is, or, you can get creative and do things like dipping them in chocolate or decorating them with edible glitter. If you want to get really fancy, you can even pipe some melted chocolate into the center of each truffle.
Whatever way you choose to serve them, these Double Chocolate Champagne Truffles are sure to be a hit!
Do You Need Any Special Equipment To Make Truffles?
No, you don't need any special equipment to make these truffles. All you need is a bowl, a spoon, and a cake pan - all typical things in your kitchen. However, if you want to do any of the special decorating, you will need a few additional supplies, obviously.
But if you want to make your first batch the way that I've got them styled in the photos, then you're just looking at what you have in your kitchen (probably, I mean, depends on your kitchen). Anyway, with just these few simple supplies, you can make Double Chocolate Champagne Truffles that are sure to impress.
What Goes into Making Double Chocolate Champagne Truffles?
This recipe requires so few ingredients, I kid you not, you're going to love making this. And everyone is going to be so impressed because when you're done, this is going to look like you spent hours making your chocolate truffles.
- 2 cups semi-sweet chocolate chunks
- 1 cup milk chocolate chocolate chunks
- 1 cup heated heavy cream
- ½ cup + 2 tablespoon champagne
- ⅔ cup good quality cocoa powder
Kitchen Tools Needed
These items aren't strictly necessary to prepare your double chocolate truffles but they do come in handy and make the process easier - and they're my favorite items I use to make truffles.
How Do You Make Double Chocolate Champagne Truffles?
Place a baking paper sheet in a cake pan and set it aside.
Chop or process both types of chocolate into small pieces and place into a large bowl.
Heat the heavy cream on the stove or in the microwave until it is steaming (not boiling though).
Pour the hot cream over the chocolate and allow it to sit for 2-3 minutes until the chocolate melts.
Stir the chocolate and cream together until the ingredients are completely incorporated.
Add the champagne to the chocolate while stirring
Pour the chocolate mixture in the previously prepared cake pan, taking care to smooth the top neatly.
Place the cake pan in the fridge for at least 6 hours.
Cover the top of the cake pan with about ½ of the cocoa powder, spreading it over the top in a layer, then cut the chocolate into cubes.
Remove each cube from the cake pan and roll each cube in the remaining cocoa powder, then serve.
Frequently Asked Questions
Why are they called truffles?
There are two kinds of truffles. The chocolate kind and the mushroom kind. Truffles (the mushroom kind) are a type of fungus, which is also where they get their distinct shape. The word "truffle" comes from the Latin word "tuber", which means "swelling" or "lump". This is because truffles typically have a round, lumpy shape.
Chocolate truffles get their name from their similarity in appearance to truffles with the dusty exterior and sometimes round shape (I just like mine square, but you can make them round if you want).
While these chocolate truffles may not be made with mushrooms, these Double Chocolate Champagne Truffles are absolutely delicious!
What's the difference between Double Chocolate Champagne Truffles and regular chocolate truffles?
The first difference between double chocolate champagne truffles and regular chocolate truffles is the alcohol content. Double chocolate champagne truffles are made with champagne, which gives them a slightly different flavor than regular chocolate truffles.
The second difference is the use of two different kinds of chocolate in this particular recipe. Regular chocolate truffles typically only use one chocolate (semi-sweet) while this double chocolate champagne truffles recipe calls for both semi-sweet and milk chocolate.
What are other variations of truffles you can make?
There are endless variations of truffles you can make! Some other popular flavors include raspberry, mint, and peanut butter. You can also get creative with the dipping or decorating. Try dip ping your truffles in white chocolate or adding some chopped nuts on top. The possibilities are endless!
Tips for Storing Double Chocolate Champagne Truffles
Double chocolate champagne truffles need to be refrigerated in an airtight container. This is because they contain cream and champagne, which can spoil if left at room temperature for too long.
However, they are best enjoyed cold, so be sure to take them out of the refrigerator a few minutes before you plan on serving them. This will allow them to soften slightly and reach the perfect consistency.
Double chocolate champagne truffles will last for up to two weeks if stored in an airtight container in the refrigerator. However, they are best enjoyed within the first week for optimal flavor and texture. So be sure to enjoy them while they're fresh!
Looking for More No-Bake Desserts?
If you love the idea of a no-bake dessert so your kitchen doesn't heat up unnecessarily, join the club! We will be adding more delicious ideas here soon, but for now, check out these favorites that are often on our dessert menu. Make sure you bookmark the recipes or print them out so you will have them on hand when you need an easy treat!
- 2 cups (340g) semi-sweet chocolate chunks
- 1 cup (170g) milk chocolate chocolate chunks
- 1 cup (240ml) heated heavy cream
- ½ cup + 2 tablespoon (149.5ml) champagne
- ⅔ cup (65g) good quality cocoa powder
- Place a baking paper sheet in a cake pan and set it aside.
- Chop or process both types of chocolate into small pieces and place into a large bowl.
- Heat the heavy cream on the stove or in the microwave until it is steaming (not boiling though).
- Pour the hot cream over the chocolate and allow it to sit for 2-3 minutes until the chocolate melts.
- Stir the chocolate and cream together until the ingredients are completely incorporated.
- Add the champagne to the chocolate while stirring
- Pour the chocolate mixture in the previously prepared cake pan, taking care to smooth the top neatly.
- Place the cake pan in the fridge for at least 6 hours.
- Cover the top of the cake pan with about ½ of the cocoa powder, spreading it over the top in a layer, then cut the chocolate into cubes.
- Remove each cube from the cake pan and roll each cube in the remaining cocoa powder, then serve.
Amount Per Serving: Calories: 11Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 1mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g