This simple champagne truffle how to guide is perfect for creating delicious champagne truffles for any occasion. The recipe will make 25 truffles.

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You Will Need
150g Callebaut Dark chocolate – 6192
150ml Double cream
25g Unsalted butter
Foodie Flavours champagne flavouring – 6519
Gold mini cupcakes cases – 2102
Silver mini cupcakes cases – 2103
Rainbow Dust edible glitter – Gold – 55378
Culpitt edible glitter – White – 51139
PME Candy buttons – Pink – 6063
Step 1

Gently heat the cream and butter in a saucepan until the butter melts and the cream starts to simmer. Remove from the heat and add the chocolate buttons, stirring continuously until you have a smooth mixture. Add the champagne flavouring and mix in. Allow to chill for at least 4 hours.

Step 2

Using a cake pop scoop or ice cream scoop take some of the truffle mixture and roll between your hands to form a ball shape. Roll half of the truffles in the gold glitter and place in the gold cases.

Step 3

Chill the remaining truffles for at least 30 mins, Melt some Pink candy buttons and coat each truffle. Finishing with a sprinkle of white glitter and place into the Silver cases.

Perfect with a glass of fizz the New Year’s Eve!

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