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Champagne Truffles

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 20 mins
Total time 3 hrs
Yield Serves 15 (serving size: 1 truffle)
These rich, fudgy, tender Champagne Truffles are a small treat that are mind-blowingly good. Savor every bite of these goodies.


  • 1/4 cup Champagne, at room temperature
  • 1 tablespoon light-colored corn syrup
  • 6 ounces milk chocolate, finely chopped
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon unsweetened cocoa

Nutrition Information

  • calories 88
  • fat 4.8 g
  • satfat 3 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 1.1 g
  • carbohydrate 10.2 g
  • fiber 0.9 g
  • cholesterol 3 mg
  • iron 0.6 mg
  • sodium 10 mg
  • calcium 24 mg

How to Make It

  1. Combine first 4 ingredients in the top of a double boiler. Cook over simmering water until chocolates completely melt, stirring constantly. Pour mixture into a 9-inch pie plate. Cover surface with plastic wrap. Refrigerate 2 hours or until firm.

  2. Scoop chocolate mixture with a spoon into 15 equal portions. Roll each portion into a ball. Place cocoa in a shallow bowl. Roll chocolate balls in cocoa to coat completely. Refrigerate until ready to serve.