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Pink Champagne Truffles

Pink Champagne Truffles - featured image
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These elegant Pink Champagne Truffles feature creamy white chocolate centers infused with pink champagne and a hint of raspberry, coated in smooth white chocolate and decorated with sparkling sugar. Perfect for parties, bridal showers, or homemade gifts, they’re a quick and easy treat with a touch of glamour.

Ingredients

Scale
  • 12 oz white chocolate, chopped (recommend Ghirardelli or Callebaut)
  • 1/2 cup heavy cream
  • 1/3 cup pink champagne (or sparkling rosé)
  • 1 tbsp raspberry liqueur or raspberry extract (optional)
  • 2 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • Pinch of salt
  • Pink gel food coloring (optional)
  • 8 oz white chocolate, melted (for coating)
  • Pink sanding sugar or edible glitter (for garnish)
  • Freeze-dried raspberry powder (optional, for garnish)
  • Sprinkles or sugar pearls (optional, for garnish)

Instructions

  1. In a small saucepan, combine pink champagne and heavy cream. Heat gently over medium-low until just steaming; do not boil. Remove from heat and let cool slightly.
  2. Place chopped white chocolate in a heatproof mixing bowl. Pour the warm champagne/cream mixture over the chocolate. Wait 1 minute, then whisk until smooth and glossy. If needed, microwave in 10-second bursts, stirring each time.
  3. Stir in unsalted butter, raspberry liqueur or extract, vanilla extract, and a pinch of salt. Add pink gel food coloring if desired. Whisk until fully blended.
  4. Cover the bowl with plastic wrap and refrigerate for 2–3 hours, or until firm enough to scoop. (Or freeze for 30 minutes, checking every 10 minutes.)
  5. Using a melon baller or small cookie scoop, portion the ganache into 1-inch balls. Roll quickly between your palms to smooth. Place on a parchment-lined baking sheet.
  6. Refrigerate the rolled truffles for 30–45 minutes to set.
  7. Melt white chocolate for coating in a microwave-safe bowl or double boiler, stirring every 30 seconds until smooth.
  8. Using a fork or skewer, dip each truffle in the melted white chocolate, letting excess drip off. Immediately sprinkle with pink sanding sugar, freeze-dried raspberry powder, or sprinkles before the coating sets.
  9. Return dipped truffles to the baking sheet and chill for 30 minutes until fully set.

Notes

For best results, use high-quality white chocolate. If ganache is too soft, chill longer; if too firm, let sit at room temp. Decorations should be added while coating is wet. Truffles can be made dairy-free with coconut cream and dairy-free chocolate. Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month. All main ingredients are gluten-free; check decorations if needed.

Nutrition

Keywords: pink champagne truffles, party dessert, bridal shower treat, homemade truffles, white chocolate truffles, easy truffle recipe, gluten-free dessert, elegant sweets, raspberry truffles, champagne dessert

Find it online: https://bitematrix.com/pink-champagne-truffles-recipe-easy-homemade-treat-for-parties/