2 hours 30 minutes
about 40 truffles
Most people think of ganache as a mixture of cream and chocolate—but it’s also possible to use room temperature butter to make a ganache, and the result is so smooth and incredibly creamy. This recipe uses champagne, but feel free to sub in any flavorful liquor in its place. Finish your truffles by tossing in cocoa powder or finely ground nuts, and they’ll keep for up to 2 weeks. —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
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Dark Chocolate Champagne Butter Truffles
(80 grams) very soft room temperature butter (70 to 85°F)
(40 grams) honey
(20 grams) champagne, at room temperature
(250 grams) melted and tempered dark chocolate
Cocoa powder or finely ground nuts, as needed for finishing
In a medium bowl, mix together the soft butter and honey with a silicone spatula until well combined.
Gradually add the chocolate in a steady stream while mixing constantly. Add the champagne and mix to combine.
Pour the mixture into a 8x8 in/20x20 cm pan and let settle into an even layer. Let the mixture set at room temperature, uncovered, until firm enough to scoop.
Use a small scoop to scoop rounded balls onto a parchment lined baking sheet (or, transfer the ganache to a pastry bag and pipe rounds onto the baking sheet).
Use your hands to gently roll the truffles to round more evenly, and toss in cocoa powder or nuts to coat. Store in an airtight container until ready to serve (or up to 2 weeks).
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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