These Vegan Champagne Truffles have a boozy dark chocolate centre enrobed in vegan white chocolate. They are perfect for special occasions. Get the recipe below.
Boozy chocolate truffles
Champagne is synonymous with celebrations like Valentine's Day, New Years Eve, big birthdays and graduations. So what's better than serving up or gifting Champagne Truffles for your next special occasion?
These Vegan Champagne Truffles are made using vegan cream and dark chocolate, spiked with the best champagne. They're then coated in vegan white chocolate and decorated with dark chocolate ribbons and a sprinkle of gold for a luxurious finish.
I'll show you how to roll the truffles then dip them in vegan white chocolate for a smooth finish before decorating with dark chocolate and gold leaf!
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How to make vegan truffles
Making vegan truffles can be broken down into 4 simple steps:
- Make the ganache and add the champagne
- Roll the ganache into balls
- Coat the ganache balls with more chocolate
- Decorate
You will need to chill the truffles in between each step but it is still a very easy process!
You can easily make them with a glass of champagne in hand! The bottle will already be open so it would be rude not to...
Top tips
- Use high quality ingredients: choose dark chocolate with at least 60-70% cocoa solids for a rich flavour. Also choose a good quality champagne (prosecco, cava and English sparkling wines would also work - just make sure you choose a good one!)
- Keep an eye on the temperature: do not let the cream boil. It should be hot enough to melt the chocolate but not so hot that it causes the chocolate to seize.
- Taste as you go: only add the champagne gradually and taste it as you go until you get the right flavour. You don't want to add too much or the ganache will be too soft to roll.
- Keep it chilled: to make sure it's the right consistency for rolling, keep the ganache chilled. Once they're all rolled then you'll need to freeze the truffles before dipping them into the white chocolate.
- Work quickly: to stop the ganache from melting in your hands work as quickly as you can. It also helps to work in small batches so you can keep some of the ganache chilled.
- Use the right utensils: to scoop up the ganache to shape into balls a melon baller works perfectly but a tablespoon will also work. To make coating the truffles in chocolate easier, use a thin pronged fork or skewer.
- Store properly: keep the truffles in the fridge to make sure they don't melt! You can then bring them to room temperature before serving.
- Make them look special: decorate your truffles with drizzled dark chocolate and edible gold leaf!
FAQ
The choice really is yours. Whenever cooking with alcohol I always say you should only use alcohol you'd be willing to drink on its own.
In other words, don't buy the cheapest bottle on the shelf. Buy a bottle of champagne you'll actually enjoy drinking.
You should be able to find edible gold leaf in cake decorating stores or online - you can even find it on Amazon these days!
It's cheapest to buy it in flakes that you can sprinkle on top of the truffles but it also comes in sheets.
You might as well make a few cocktails to go with the truffles! You can find some of my favourite champagne cocktail recipes below.
The recipe
Vegan Champagne Truffles
Ingredients
- 125 ml vegan cream
- 250 dark chocolate finely chopped
- 5 tablespoons champagne
- 2 tablespoon cocoa powder
- 300 g vegan white chocolate chopped
- gold leaf for decorating
Instructions
- Heat the cream in a saucepan over low heat until it just begins to bubble then immediately take off of the heat.
- Place the chopped dark chocolate in a bowl and pour the cream over it.
- Stir it until it’s smooth and the chocolate has completely melted.
- Stir in the champagne and mix until well combined.
- Let the mixture sit at room temperature for 30-45 minutes, then cover with cling film and refrigerate for at least 3 hours.
- Dust the palms of your hands with cocoa powder then, using a melon baller or a tablespoon, scoop the chocolate out then roll it between your palms to shape it into a ball.
- Place the ball on to a baking sheet lined with baking paper.
- Repeat this with the remaining chocolate ganache.
- Freeze the truffles for at least 30 minutes or up to 1 hour.
- Place the white chocolate in a small bowl and heat in the microwave at 20 second intervals, stirring in between bursts until smooth. Alternatively, place the bowl over a pan of steaming water (but without letting the bowl touch the water) and stir until melted.
- Use two forks to dip each chocolate ball in the melted chocolate, allowing the excess to drip off.
- Place the dipped truffles on the baking sheet and decorate with the gold leaf.
- Chill until set.
More chocolate recipes
Nothing beats chocolate! So here are some other vegan chocolate recipes that you may enjoy.
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