Description
These White Chocolate Champagne Truffles are a luxurious and smooth treat featuring a silky white chocolate ganache infused with delicate champagne flavor, coated in melted white chocolate and decorated with festive sprinkles. Perfect for celebrations big or small.
Ingredients
Scale
Ganache
- 12 oz finely chopped white chocolate
- ¼ cup heavy whipping cream
- ¼ cup Champagne
- 1 tablespoon unsalted butter softened at room temperature
Coating
- 1½ cups white chocolate melting wafers
- 1 tablespoon Crisco shortening
- Decorative sprinkles
Instructions
- Prepare the white chocolate: Place the finely chopped white chocolate in a medium mixing bowl and set aside.
- Heat cream and champagne: In a medium saucepan, combine the heavy whipping cream and champagne over low-medium heat, stirring occasionally until smooth. Allow the mixture to come to a simmer, then remove from heat immediately.
- Make ganache: Pour the hot cream and champagne mixture over the chopped white chocolate. Stir immediately until the chocolate ganache is smooth and silky.
- Add butter: Stir in the softened butter until it melts completely and combines with the ganache. Transfer ganache into a separate container and refrigerate for 45 to 60 minutes, but not more than 1 hour, until firm enough to scoop.
- Melt coating chocolate: Toward the end of chilling, set up a double boiler by bringing a pot of water to a boil. Place white chocolate melting wafers in a heatproof bowl over the pot, stirring occasionally until smooth and silky. Stir in Crisco shortening and set aside.
- Scoop and shape truffles: Once ganache is chilled, scoop tablespoon-sized portions using a 1-inch cookie scoop. Roll each into a smooth round ball with palms of your hands and place on a parchment-lined baking sheet. Repeat until all ganache is used.
- Dip truffles: Using dipping tools or two forks, coat each truffle evenly with the melted white chocolate. Place coated truffles back on parchment paper and immediately sprinkle with decorative sprinkles. Repeat for all truffles.
- Final chilling: Return truffles to the refrigerator and chill for an additional 30 minutes to set the coating before serving.
Notes
- Use good quality white chocolate for the best flavor and texture.
- Do not overheat the cream and champagne mixture to avoid curdling or bitterness.
- You can substitute Crisco shortening with vegetable oil if preferred.
- Chill ganache just until firm enough to scoop but not too hard for easy rolling.
- If white chocolate melts too thickly, add a bit more shortening to thin it out for coating.
- Store truffles in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 truffle
- Calories: 242 kcal
- Sugar: 23 g
- Sodium: 18 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
