We’ve been excited to share this champagne truffle recipe and clever serving idea for quite some time! We finally had a chance to snap some photos in hopes that you’ll be inspired to serve up these champagne truffles on the half shell for New Year’s Eve this year! I absolutely love finding unique ways to serve bite size treats. This one is definitely a conversation starter! Growing up in Charleston, SC, we were always “creating” with shells so I guess you could say we haven’t lost our love for all things coastal!
Now, if you have a to-do list a mile long and want the lazy-girl’s guide to this sweet idea, then you have my permission to grab some pre-made truffles for your oysters. I suggest a high quality chocolate like Lindt’s white chocolate truffles. If you want to make your own champagne truffles like mine, the recipe is below. To avoid your truffles touching the paint on the oysters, you can cut a small circle of gold foil paper (used to wrap candies and found in the baking aisle of craft stores) or a circle of wax paper would also work just fine!
You might be wondering where in the world to find oysters. Sounds crazy, but simply ask a local seafood restaurant for leftover oyster shells. Soak in a diluted bleach mix to clean and lay out to dry. All ready for spraying gold! You can also find oysters if you look online. The best place I’ve seen them online is eBay. Let me know if you find another great source!
If you want to give your “pearls” a little dazzle, add a dusting of disco dust! It gives the perfect touch of sparkle.
- 4 tablespoons heavy cream
- 9 ounces white chocolate, chopped
- 1/4 cup champagne (or 1/8 cup if not reducing)
- 2 cups white candy melts or white chocolate for coating
- To create a champagne reduction (stronger champagne taste), simmer 1/4 cup champagne in small saucepan until half reduced (1/8 cup total). Set aside and allow to cool.
- Heat heavy cream and chopped white chocolate in a saucepan over low heat until smooth.
- Stir in champagne until smooth and creamy using rubber spatula.
- Pour into bowl and cover. Place in refrigerator until firm.
- Scoop out 1 tablespoon balls of truffles and roll into balls. Place on wax paper.
- Place tray of truffles back into the refrigerator to firm up again.
- Melt candy melts or white chocolate until smooth. Dip each truffle into the candy coating and set on wax paper. Allow to cool.
I hope you’ll serve up a platter of champagne truffles on the half shell! Aren’t they cute? Here’s to ringing in the New Year in style!