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Step 1 Make the cake: Preheat oven to 350° and grease a 13"-x-9" pan with cooking spray. In a large bowl, mix cake mix with Champagne, oil, and egg whites. Fold in the food coloring. Bake.
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Our elegant and uplifting milk chocolate and cream truffles contain a generous splash of champagne, which we think is the perfect balance to tickle the taste buds. Our truffles are lavishly coated in our mellow 40% cocoa milk chocolate, before being dusted off with icing sugar for that classic finish. We're proud of our multiple award-winning.
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Special Equipment: Polycarbonate truffle mold (champagne corks) 1 pound plus 5 ounces milk chocolate, tempered. 5 ounces champagne. Add to Shopping List View Shopping List Ingredient Substitutions.
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Directions. In a small saucepan, bring champagne to a boil. Cook until liquid is reduced to 1/3 cup, 15-20 minutes. Cool slightly. Place semisweet chocolate in a small bowl. In another saucepan, heat cream just to a boil. Pour over chocolate; stir until smooth. Stir in butter and cooled champagne. Cool to room temperature, stirring occasionally.
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Pour the sparkling wine into a small saucepan. Bring to a boil, reduce the heat to medium and let simmer for about 8-10 minutes until the liquid is reduced to about ¼ cup and has a darker color. Let cool completely. Add 4-5 tablespoons of it and the soft butter to the warm truffle mixture.
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Heat the cream in a medium saucepan over low heat until simmering. Add the dark chocolate to a heatproof bowl and pour the cream over the chocolate. Cover the bowl with plastic wrap and allow to stand for 5 minutes, stirring occasionally, until smooth. Stir in the champagne. Transfer the chocolate to the refrigerator to cool for 1 hour or until.
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How to make champagne truffles. Heat the heavy cream in a medium saucepan over low heat until scalding hot. Pour heavy cream over chocolate in a heat proof bowl. Let it sit for 5 minutes. Stir until chocolate is melted, then stir in champagne. Let the mixture sit at room temperature for 45 minutes, then refrigerate for at least 4 hours.
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Step 2 | Set the champagne truffles recipe. Add the butter and whisk until smooth. Then pour in the champagne or your favorite sparkling wine (*see notes for variations). Whisk until combined and smooth. Pour into prepared pan and refrigerate uncovered for a minimum of 8 hours; preferably 20-24 hours.
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Truffles will keep in the fridge for up to 2 weeks in a covered, air-tight container. Allow it to come to room-temperature for about 20-30 minutes before serving for a softer bite. Reducing the champagne will give the truffles the champagne flavor. It packs in more flavor in less liquid.
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Place the chocolate, champagne, cream, and salt in a heat-proof bowl or metal bowl. Add a few inches of water into a pot and bring the water to a simmer on the stove. Place the bowl on top of the saucepan and melt the chocolate with all the ingredients (double boiler method).
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Cover with plastic wrap and refrigerate 30 minutes. Melt the chocolate for dipping. Melt the remaining chocolate using the double boiler method. Bring a saucepan of water to a boil over medium heat and set a heatproof metal bowl over the top. Add the remaining chocolate and stir until completely melted and smooth, about 3 minutes.
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Directions to make Champagne Truffles. In a medium pot, simmer champagne over medium heat with the lid on, until the mixture reduces in half (1/4 cup). It should take about 10 minutes. You can check to see if it has reduced by pouring it and actually measuring the champagne. If it isn't ¼ cup, it isn't ready yet.
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Remove from heat and pour into a second bowl. Pour heavy cream into the same saucepan and heat over medium heat just until it simmers. Pour over top of the white chocolate. Let it sit for 2 minutes then whisk to combine. Pour champagne into the bowl and mix everything together. Add butter and whisk until smooth.
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Pour the Champagne into the white chocolate mixture and whisk until it is incorporated. Add the butter and whisk until smooth. Press a piece of plastic wrap on top of the white chocolate, and refrigerate until it is firm enough to scoop. Once firm, use a candy scoop or a teaspoon to form small balls.
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10 ounces (283 ½ g) high quality white chocolate. 2 Tablespoons heavy cream. Add the champagne and whisk again to completely combine and the mixture is smooth. 2 ounces (56 ⅔ g) champagne. Transfer to a separate medium bowl and cover with plastic wrap - place in the fridge to set (at least 1 hour, preferably 2).
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Scoop and Shape the Truffles. Line a baking sheet with parchment paper. Using a melon baller, scoop the truffles into 1 tablespoon sized balls and place them on the prepared try. Working quickly, roll each ball between your palms to make an evenly shaped ball and compress any gaps from the scooping.
