I didn’t expect to be popping back in here so soon, but a few years back, I developed a recipe for Dark Chocolate Champagne Truffles that are too good not to share on Valentine’s Day! I’m still a long ways off from being able to develop new recipes, but until then, let’s dig into the archives!
Also, I can (sort of) type again! I’m grateful to say that surgery went smoothly last week, and I’m slowly regaining function of my right hand. I also started PT yesterday and am committed to working really hard so that I can be back to myself as soon as humanly possible.
So about these truffles - they are beautiful little balls of decadence, filled with dark chocolate, coconut cream and champagne. If you don’t drink champagne, feel free to substitute in some dry sparkling apple cider (non alcoholic) here. It should work fine, but I technically haven’t tested it this way, so report back to me and let me know how it goes! If you do drink champagne, any dry sparkling wine will work here, so Cava and Prosecco are also great choices (and more budget friendly).
The edible gold leaf is completely optional and totally unnecessary other than for aesthetics alone. Your truffles will still taste great without!
Be sure to use a good quality dark chocolate (I love Endangered Species brand, 72% cacao) and for coconut cream, make sure you’re using pure coconut cream, not cream of coconut (which is usually full of sweeteners and typically only used for cheap Pina colada mixes). If you can’t find canned coconut cream, purchase full-fat canned coconut milk, place it in the refrigerator overnight and you should be easily able to scoop out the solid cream for use in your recipe.
Dark Chocolate Champagne Truffles with Gold Leaf
by Lauren Kretzer
Makes approximately 22 truffles
Ingredients:
8 oz dark chocolate, finely chopped (about 2 cups)
1 cup coconut cream
½ tsp pure vanilla extract
¼ cup Champagne, or other dry sparkling wine (such as Cava or Prosecco)
pinch sea salt
cocoa powder, for dusting
Edible gold leaf (optional)
Instructions:
In a medium heavy bottomed saucepan, add chopped dark chocolate, coconut cream, vanilla extract, champagne, and sea salt. Heat over low heat, stirring frequently with a rubber spatula, until chocolate is completely melted and ingredients are combined.
Transfer chocolate mixture into a parchment lined loaf pan or shallow bowl and cover with plastic wrap. Refrigerate, covered, for 2-3 hours, or until chocolate has firmed up but is still scoopable.
Prepare a cookie sheet with parchment paper lightly dusted with cocoa powder.. Scoop out walnut sized balls of chocolate and roll gently between your palms to form a ball. Work relatively quickly as the longer the truffles are in your hands, the more the chocolate will melt. Roll each ball in cocoa powder and set aside on parchment lined baking sheet.
Once all truffles are formed, carefully apply edible gold leaf (if using), per package instructions.
Refrigerate truffles until just ready to serve. Truffles will keep in an airtight container, refrigerated, for up to 1 week.
Wishing you all a very Happy Valentine’s Day!