Champagne Truffles

Preparation info
  • Makes


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

Universally popular, these are romantic and luxurious, and surprisingly easy to make. Personally I would not waste my Krug on this, but that is up to you, of course! Most chocolatiers use Marc de Champagne, as it has a more intense flavour.


  • 200 g good quality dark chocolate (or 100 g dark and 100 g


Melt the chocolate for the truffles in a bowl over a bain-marie. Set aside.

Place the champagne and brandy or vodka in a small heavy-based saucepan, add the honey, and gently heat until it is almost boiling. Stir about a third of the booze into the melted chocolate with a rubber spatula. As the mixture starts to thicken, stir the next third into the mixture and by the addition of the fi