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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