Recipe: Champagne Truffles

 From hazelnut and pistachio to champagne and rum, truffles are the perfect bite-sized dessert that can be customized to fit your favorite tastes.

Creamy chocolate is enrobed with even more chocolate and then coated with crushed nuts or rolled simply in cocoa. I learned the detailed process of making truffles during Module 4 of my Culinary Arts program at ICE, and I was fascinated with the science behind the sweetness. Grab your chocolate thermometer and get cooking with these rich and creamy Champagne Truffles finished with bittersweet chocolate and crushed nuts.



  • 4 ounces cream
  • 4 ounces milk
  • 2 ounces light corn syrup
  • 12 ounces semisweet chocolate (64%)
  • 4 ounces milk chocolate (38%)
  • 1 ounce very soft butter
  • 2 ounces Cognac bittersweet chocolate for enrobing crushed nuts for coating outside of truffles


1. Bring the cream, milk, and light corn syrup to a boil and cool to 90 degrees.

2. Melt the chocolates together and cool to 90 degrees.

3. Whisk the warm liquid into the combined chocolates; whisk in butter and Cognac.

4. Pour into Robot Coupe and mix until smooth, 30 seconds maximum.

5. Spread the ganache onto a half-sheet pan lined with plastic wrap. Cool to 75 degrees.

6. Pipe out the truffles with #806 tube then chill briefly to set.

7. Coat the truffles with tempered chocolate and roll in crushed nuts.

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