Perfect Pink Champagne Truffles
Delicate pink truffles made with white chocolate and pink champagne, offering a creamy texture and subtle fruity notes. Perfect for celebrations and easy to make with pantry staples.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 50 minutes
- Yield: 24 truffles 1x
- Category: Dessert
- Cuisine: French-inspired
Ingredients
Scale
- 8 ounces (225 grams) white chocolate chips or wafers
- 1/3 cup (80 ml) heavy cream
- 2 tablespoons (30 ml) pink champagne
- 1 tablespoon (15 grams) unsalted butter, softened
- 1/2 teaspoon vanilla extract (optional)
- Powdered sugar (for dusting)
- Pink sanding sugar or edible glitter (optional, for coating)
- A pinch of sea salt flakes
Instructions
- Finely chop 8 ounces (225 grams) of white chocolate and place it in a heatproof bowl.
- Warm 1/3 cup (80 ml) of heavy cream in a small saucepan over medium heat until it just starts to simmer, about 3-4 minutes. Do not boil.
- Pour the hot cream over the chopped white chocolate and let sit untouched for 2 minutes to soften.
- Gently stir the mixture with a rubber spatula until smooth and creamy. If chocolate isn’t fully melted, microwave in 15-second bursts, stirring in between.
- Stir in 2 tablespoons (30 ml) of pink champagne, 1 tablespoon (15 grams) softened unsalted butter, and 1/2 teaspoon vanilla extract if using until fully incorporated and glossy.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm enough to scoop. Overnight chilling is best.
- Using a small cookie scoop or teaspoon, portion the ganache and quickly roll between palms to form smooth balls. Dust hands with powdered sugar if sticky.
- Roll truffles in powdered sugar or pink sanding sugar. Sprinkle edible glitter just before coating sets if desired.
- Place coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set completely.
Notes
Do not boil the cream to avoid ganache splitting. Use good-quality white chocolate for smooth texture. Chill ganache thoroughly before shaping to prevent melting. Butter adds richness and smoothness—do not skip. For dairy-free, substitute heavy cream with full-fat canned coconut milk and use dairy-free white chocolate. Pink champagne can be substituted with sparkling rosé or dry prosecco.
Nutrition
- Serving Size: 1 truffle
- Calories: 95
- Sugar: 9
- Sodium: 15
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 10
- Protein: 1
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