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Chocolate-Champagne Truffles in Sparkling Sugar

67
  • Yield: Makes about 3 dozen

Source: Martha Stewart Weddings, Winter 2006

Ingredients

  • 1/2 cup heavy cream
  • 8 ounces semisweet chocolate coarsely chopped
  • 1/4 cup plus 1 Tablespoon Champagne
  • 1 tablespoon Cognac
  • Coarse sanding sugar for rolling

Directions

  1. Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.

  2. Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.

Reviews Add a comment

  • DonnaLoo
    15 APR, 2012
    Surprised there is no butter in this recipe. Hmmm, we'll see how it turns out.
    Reply
  • rumors4
    23 JAN, 2009
    Apparently someone left out one major ingredient because the mixture never set up even putting it in the freezer overnight. Very, very messy...
    Reply
  • DSchoolfield
    4 JAN, 2009
    I tried to make these for New Year's Eve dessert. Although the chocolate tasted great, it never got firm enough to make balls. I ended up putting it all in the freezer to get it to chill down. If I make this again, I will make one day ahead of time, and let sit overnight.
    Reply
  • MS12257437
    29 DEC, 2008
    For a non-alcoholic version, would it work to substitue rum/brandy flavoring and sparkling apple cider?
    Reply
  • kimberleyj
    29 DEC, 2008
    These sound and look delicious!
    Reply
  • lithal65
    29 DEC, 2008
    When I make Truffles, I usually let the chocolate cool for a full day (24hrs) before rolling it into balls.
    Reply
  • 1Toffy
    29 DEC, 2008
    Also, add the 1 tbls Cognac first, stir it in, then sprinkle in the Champagne to get the consistency. You can cut back on the liquid, a bit.
    Reply
  • 1Toffy
    29 DEC, 2008
    I wouldn't think they would need to be frozen with the amount of alcohol in them. Interesting that one person had trouble with the recipe and one didn't. If they are too soft to ball, chill for a few minutes, but only a few minutes. Then ball them. Per the recipe, you do not add the choc to the cream, but use separate bowls so it doesn't get overheated. The pan the cream is in will be too hot, and will keep the heat, so use separate bowl on the counter.
    Reply
  • feisty1
    23 JUL, 2008
    Can these truffles be frozen in order to keep longer?
    Reply
  • LenaOz
    8 FEB, 2008
    Its the most delicious truffles and the most cheap ones, and easy to make! I also added some rosted nuts and insted of sanding in sugar i pore cold thick chocolate on top of them let it cold down! I love it thank you so much!
    Reply