Dark Chocolate Champagne Butter Truffles

February  9, 2022
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Photo by Mark Weinberg. Food stylist: Lauren Lapenna. Prop stylist: Alya Hameedi.
  • Prep time 2 hours 30 minutes
  • Cook time 10 minutes
  • makes about 40 truffles
Author Notes

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

What You'll Need
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Dark Chocolate Champagne Butter Truffles
  • 6 tablespoons (80 grams) very soft room temperature butter (70 to 85°F)
  • 2 tablespoons (40 grams) honey
  • 1 tablespoon (20 grams) champagne, at room temperature
  • 9 ounces (250 grams) melted and tempered dark chocolate
  • Cocoa powder or finely ground nuts, as needed for finishing
  1. In a medium bowl, mix together the soft butter and honey with a silicone spatula until well combined.
  2. Gradually add the chocolate in a steady stream while mixing constantly. Add the champagne and mix to combine.
  3. 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.
  4. 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).
  5. 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).

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