NYE Dessert: Champagne Truffles on the Half Shell

Champagne Truffles on the Half Shell


  • 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.