photos & recipes: m. charles

Champagne Truffles

A favorite with guest as an after dinner treat with a short espresso.


  • 120 ml Champagne (Ruinart or Mumms) or Prosecco (Vini Vergani's Brut Alexander)
  • 50 ml Full cream or heavy milk (Lactose-free)
  • 1 bar (100g) of 60-65% Chocolate
  • 1 bar (100g) of 72% Chocolate
  • Cacao powder
  • Powdered sugar

To make Ganache:
  1. 1. Melt 65% chocolate in bain-marie (a metal bowl on top of a pot of very warm water. prevents chocolate from burning.)
  2. 2. Stir in cream and prosecco until mixture is smooth.
  3. 3. Pour mixture into a shallow bowl. cover with plastic wrap and put in fridge until ganache mixture is firm (about 20-30 mins).
  4. 4. With small melon baller or teaspoon measure, scoop out small portions of the ganache and place onto parchment paper (approx. 10- 12 scoops for each batch). refrigerate for 15 mins.
  5. 5. In a Bain-Marie, melt the 72% Chocolate. Once chocolate is melted, remove ganache balls from fridge. 

(Now this is where you must work quickly)

In this order, have ready (from left to right): a plate of cacao powder, a fork or spiral scoop, the melted 72% chocolate & a baking tray lined with parchment paper.

  1. 6. Lightly cover ganache ball with cacao powder on plate.
  2. 7. Spread cacao on both hands, gently roll ball in hand.
  3. 8. Place ball on fork or spiral scoop and dip in melted chocolate covering the entire ball. Let excess chocolate drip from truffle before placing it on parchment paper.
  4. 9. Repeat these steps with each ball (process takes no more than 8 mins). Place truffles in fridge to set until ready to serve.

Before they are served, lightly sprinkle either cacao powder (for a more bitter taste) or powdered sugar on top of truffle.

For storage, place in an air tight container and refrigerate for no more than 12 days.