This recipe is for easy, decadent and delicious Champagne Chocolate Truffles. These truffles only require three ingredients, one bowl and five minutes of your time. They are so delicious and creamy with a delicate and wonderful taste of champagne. These truffles are sugar free, but can also be made vegan by using vegan chocolate and heavy cream. Serve them as a snack or dessert.
Two of my favorite things combined into one small but so very delicious bite. These champagne chocolate truffles might be the best truffles I’ve ever had! I mean who doesn’t like chocolate and champagne? It’s such a great match, just as good as my other favorite match – chocolate and red wine. I can’t decide on which one I prefer most. These champagne chocolate truffles are decadent, creamy, rich and have a delicate and wonderful taste of champagne. And the best thing? They’re so easy to make! I even made them squares instead of rolling them to make them really quick and effortless to make. These truffles are sugar free, but can easily be made vegan by using vegan chocolate and heavy cream.
A few tips:
- Use good quality chocolate, it makes the biggest difference!
- I lined my baking pan with cling film, this makes it easier to remove the truffles and prevent them from sticking to the pan.
- You can use both champagne or sparking wine when making these truffles.
- You can use either full fat coconut cream for a vegan version or heavy cream if non vegan.
- Store these truffles in a food box in the fridge.
- They are good to store for up to two weeks in the fridge.
Ingredients for these Champagne Chocolate Truffles:
- Sugar free dark chocolate
- Heavy cream or full fat coconut milk
- Champagne or sparkling wine
- Cacao powder (optional)
Other recipe you might like:
- Chocolate Merengue Cupcakes (Vegan, Gluten & Sugar Free)
- Chocolate Lava Cake (Vegan, Gluten & Sugar Free)
- Red Wine Chocolate Truffles (Vegan, Gluten & Sugar Free)
- Chocolate Covered Brownie Popsicles (Gluten & Sugar Free)
Champagne Chocolate Truffles (Vegan & Sugar Free)
- 250 g Sugar free dark chocolate
- 100 ml Heavy cream or full fat coconut cream
- 1/2 dl Champagne or sparkling wine
- Cacao powder, for coating (optional)
- Add cling film in a baking dish or pan (I used a 19*11). Make sure the cling film fold over the edges so it doesnt fall down when you add the batter.
- Heat the cream/coconut milk over low/medium heat until warm.
- Add the roughly chopped chocolate to a bowl and pour the warm cream over it. Stir until the chocolate has melted.
- Add the champagne and stir again.
- Add the batter to the prepared baking pan and spread evenly using a silicon spatula.
- Put in the fridge for at least 3 hours for the chocolate truffle to set.
- Take out of the fridge, slice into 12 slices.
- Put cacao powder on a plate and dip the chocolate truffles in it (optional).
- Store in a food container in the fridge.