It’s tradition to toast to a new year with a glass of bubbly, and even though it’s cliche it’s a tradition I embrace. Which is honestly kind of funny because every New Year’s Eve Bill and I make elaborate tacos and margaritas and do a big puzzle, and that has nothing to do with champagne.
Maybe this year we’ll try these Champagne Margaritas from Ali at Gimme Some Oven… mmm, tequila. Still looking into which kind(s) of tacos we want to make this year, because even though we have a Mexican-inspired dinner each year, we like to mix up the meal itself.
We’re not the type to go out for some big party for NYE, but I amtoying with the idea of throwing a party to ring in 2020 because I had this idea that we could throw a “roaring 20’s” party. And you just know I’m going to make people wear flapper girl dresses, pinstriped suits and fedoras.
OR MAYBE I’LL JUST DRESS THAT WAY THE WHOLE YEAR. Oh man, I’m looking forward to 2020.
Aaaaaaaanyway. This year we’re going to pop some of these white chocolate champagne truffles after our tacos and I strongly feel like you should join us in doing yourself. It could be fun, we could call each other and toast our truffles into the phones!
… and then wipe the chocolate and sprinkles off of them because it was sort of a stupid thing to do.
How do they taste?
These little guys are melt in your mouth creamy. Seriously. We’re using white chocolate, heavy cream, butter and champagne for the centers, so your teeth sink right into them with ease while you close your eyes to cherish the moment.
If you were looking for some sort of cake ball situation, you’re out of luck and will need to look elsewhere. We’re going for decadence here.
They don’t look perfect
You’re absolutely right, they don’t. As you’ve seen with other recipes on the blog, I’m not good at candy dipping. They’re always kinda lumpy, misshapen and awkward. But you know what? It doesn’t affect the taste in the least so it really doesn’t matter.
Does it bother me, aesthetically speaking? Of course. But one of my new year’s resolutions is to worry less, so in the grand scheme of things… my truffles being flawless just isn’t high on my list of concerns.
Oh no, they’re too soft!
If you’ve found that even after a couple hours in the fridge, your truffle ganache is too soft for proper scooping – there’s a relatively easy fix.
In a double broiler over low heat, melt another 1 ounce of white chocolate until smooth, then whisk it into your bowl of truffle ganache until combined and smooth. Place it back in the fridge for another hour (or more).
White chocolate is the softest of the chocolates due to the cocoa butter content, so you typically want a 3:1 ratio of white chocolate to heavy cream.
But since we’re also adding champagne (liquid) into the mix, we want to compensate for that a higher ratio of white chocolate – or more, if you deem it necessary.
Not soft enough?
Having the opposite problem? There’s an equally easy fix:
In a double broiler over low heat, slightly heat up your truffle ganache mixture and add another 1 Tablespoon heavy cream and whisk until smooth.
Place it back in the fridge for another hour (or more).
Quality white chocolate matters
Keep in mind, the quality of the white chocolate you’re using can play into the results of your recipe. Always use a high quality white chocolate you like the flavor of that you’d be willing to snack on. My go-to is Ghirardelli.
Dipping the truffles in white chocolate coating
I emphasize again that these truffles are on the softer side, so you’ll want to work quickly to ensure that they don’t fall apart or melt into the warm white chocolate candy coating.
Use a double broiler over low heat to melt your white chocolate candy melts until smooth.
Slide the edge of your candy dipper(aff link) or fork under the truffle ball.
Gently drop the truffle into the melted chocolate and push it just under the surface of the white chocolate.
Lift it out of the white chocolate and let the residual white chocolate drop down back into the double broiler bowl. You can also gently slide the candy dipper(aff link) over the edge of the bowl to remove the excess.
Place the candy dipper(aff link) with freshly coated truffle over your prepared baking sheet, and tilt it so the edge of the truffle touches the sheet. Use your finger (or another utensil) to smoothly slide the candy dipper(aff link) or fork out from under the truffle.
If you’re going to add some sprinkles or other garnish, do it now while the white chocolate is still wet!
How to serve white chocolate champagne truffles
I am a fan of a beautiful tablescape, but having cats in the house makes it difficult to put anything together that’s not going to see its doom shortly thereafter. It pretty much guarantees spilled drinks, smashed truffles and some sort of sticky mess by the time it’s through.
Instead, I like to toss the truffles on a decoration tray with a handful of sprinkles and a strand of tiny twinkly lights along with your glasses of champagne. It’s simple, pretty, and easy to relocate when the animals have decided their next plan of attack on your good time.
A thank you to loyal readers
2018 was the year that a tweet went viral that ranted about how we food bloggers tell you stories and anecdotes in our posts, and don’t “just get to the recipe already” – I’m not going to link it because I don’t want to give it any more traffic than it’s already received, but I’m sure you can find it if you haven’t seen it before.
If you’re still reading this, I’m going to assume that you’re one of the people who understands that food bloggers are providing you all these recipes for free. Having content in our posts, along with those pesky ads and affiliate links, are how we get our income and can continue to provide you recipes free of charge.
If you didn’t want to read, you could just scroll to the bottom to grab the recipe. Or – even better – clicked the “Jump to Recipe” button at the top of the page that did all that scrolling work for you! Easy peasy. And did I mention free? Small price to pay for a never ending collection of delicious recipes to enjoy, don’t you agree?
So thank you for all your support and scrolling – cheers to you, cheers to a new year, and cheers to… well, cheers-ing!
Looking for more bubbly for your New Year’s Eve celebrations?
Melt in your mouth white chocolate truffles are creamy with a delicate champagne flavor, making them the perfect dessert for your New Year’s Eve party!
10 ounces high quality white chocolate, chopped
2 Tablespoons heavy cream
2 ounces (1/4 cup) champagne
8 ounces white chocolate candy melts
Gold sprinkles, optional for garnish
On the stovetop, fill a medium size sauce pan with 1-2″ of water and bring it to a low simmer. Place a double broiler pan or otherwise heat-proof bowl on top of the sauce pan. The bowl should not be touching the water.
Add the 10 ounces chopped white chocolate and heavy cream to the bowl, stirring constantly with a whisk until the chocolate has melted. It will be thick and almost seem like it has “broken”, but this is what you want! Remove from heat.
Add the champagne and whisk again to completely combine and the mixture is smooth.
Transfer to a separate medium bowl and cover with plastic wrap – place in the fridge to set (at least 1 hour, preferably 2). If you find that your mixture is too soft to scoop into balls, melt another 1 ounce of white chocolate and stir it into the bowl until smooth again, and refrigerate for another 1 hour (minimum).
Use a small cookie scoop(aff link) or teaspoon (depending on the size you’d like them to be) to scoop each ball onto prepared baking sheets. Note that the mixture will be softer than your typical chocolate truffle ganache, but should still be scoopable and not runny.
Use your hands to quickly roll each into a ball, place back on baking sheet and place back in the fridge to set again since they’re on the softer side to begin with and you’ve now warmed them up with your hands a little (at least 30 minutes in the fridge, or 15 minutes in the freezer).
In a double boiler, melt white chocolate candy melts until smooth and using a toothpick or candy dipper(aff link), coat each ball in chocolate and place back on prepared baking sheet. If you’re going to add any sprinkles or other garnish, top each one as soon as you’ve placed them back on the sheet.
Let the chocolate set, serve and enjoy! If making them ahead of time, store in an airtight container in the fridge until ready to serve.
Since you only need a little champagne, I’d recommend buying those cute little 187 mL bottles for use in this recipe (they hold about 3/4 cup champagne). Then you have enough left to toast your good work with a glass 🙂
Need more for a bigger crowd? Just double the recipe!
Filling feels too soft? In a double broiler, melt another 1 ounces of white chocolate and stir it into the mixture, then let it set in the fridge again for 1 hour.
Keywords: white chocolate truffles, champagne truffles
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Note: The original recipe published in 2018 has been edited and revised for clarity and improved, more consistent results for readers.
I'd love to make these for my wedding! Are these freelance? And if so, how long can they be frozen for?
Monday 30th of November 2020
Mine did not set up either. I am confused since the recipe did not specify which white chocolate to put with the heavy cream and which to melt to coat the top. Can you please clarify?
Monday 30th of November 2020
Apologies for the confusion - it was intended to be followed with the ingredients in chronological order, but I totally see how confusing it is! Thanks for letting me know, I've edited the recipe card for clarity.
And I'm sorry to hear that yours didn't set up, as it's not a problem I've experienced personally. They are softer than something like a Buckeye Ball, but the filling should be soft but scoopable, and the white chocolate candy melt on the outside should still harden.
I strive for people to have a better experience than you have with my recipes, so I will make sure to test this again as soon as I'm able to do some troubleshooting so others don't have issues as well.
Thursday 7th of May 2020
I followed your recipe precisely and had two issues. First melting the chocolate due to the small amount of heavy cream added & 2 after waiting a substantial amount of time mine never set in refrigerator in order for me to make the truffles:(. However I did not want to waste all that chocolate so I used it for a filling in my champagne cake.
Friday 8th of May 2020
I hate to hear that it didn't work for you, as I've never experienced either of those issues before in making these.
Next time I'm able to get my hands on white chocolate again I will do some testing to see what might have happened during your experience that I haven't encountered myself.
Melissa D Martell
Saturday 16th of November 2019
What is the best champagne to use and never bought it so is there a flavor or anything to use
Sunday 17th of November 2019
You can use whatever you'd like! I like to use a drier champagne, but check out this chart to choose something that matches your preferences: https://winefolly.com/review/how-much-sugar-in-brut-champagne/
Saturday 31st of August 2019
The photos look pretty but I'm wondering if the recipe is incorrect. Mine look more like cottage cheese and even though I left it in the refrigerator all day (and some time in the freezer), it never hardened so I could roll it into round balls. Also, the recipe makes 20-26 pieces but I doubled it and got only 25.
Saturday 31st of August 2019
I'm so sorry to hear that! I've made these many, many times with this recipe and I've never experienced anything like that. I'm not sure what may have happened, but perhaps the heavy cream mixture got overcooked? If it were to be overheat for too long I might see it getting a bit curdled. As for the amount you ended up with, I'm sure the difference in texture played a part in the amount of batter you had to work with, as well as any variance in the size balls you created.
Again, I'm sorry this didn't work out for you but thank you for stopping by to share your experience - just wish it had been better!