In your mouth, melt White chocolate truffles are creamy and delicately flavored with champagne, making them the ideal dessert for your New Year’s Eve celebration! Check out all of my other champagne-inspired dishes that are ideal for New Year’s Eve.

You may have noticed that I end each year with a champagne-inspired dish, and this year is no different.

• Nutella Champagne Dip in 2017
• Mimosa Jello Shots in 2016
• Champagne Cupcakes in 2015

It’s customary to toast the new year with a glass of champagne, and although it’s corny, it’s a ritual I like. It is sort of hilarious since every New Year’s Eve, Bill and I prepare extravagant tacos and margaritas and work on a large puzzle that has nothing to do with champagne.

Maybe this year we’ll attempt Ali at Gimme Some Oven’s Champagne Margaritas mmm, tequila. We’re still debating which type(s) of tacos to prepare this year, since although we have a Mexican-inspired dinner every year, we want to vary the meal itself.

We’re not the sort to go out for a huge New Year’s Eve party, but I’m thinking of having a party to ring in 2020 because I had this notion that we could do a roaring 20s party. And you can bet I’ll have everyone wear flapper girl dresses, pinstriped suits, and fedoras.

OR MAYBE I’LL JUST DRESS LIKE THAT ALL YEAR. Oh my goodness, I’m looking forward to 2020.

Aaaaaaaanyway. This year, after our tacos, we’re going to pop some of these white chocolate champagne truffles, and I firmly believe you should do the same. It may be entertaining to call each other and toast our truffles into our phones!

and then wipe off the chocolate and sprinkles because that was a silly thing to do.

Ingredients for white chocolate champagne truffles

• 10 oz. chopped high-quality white chocolate
• 2 tbsp. thick cream
• 2ounceschampagne
• White chocolate candy melts, 8 oz.
• Optional gold sprinkles for garnish

How to make white chocolate champagne truffles

1. Fill a medium sauce pan halfway with water and put to a moderate simmer on the heat. On top of the sauce pan, place a double broiler pan or other heat-resistant bowl. The bowl should not be in contact with the water.
2. Add the 10 ounces chopped white chocolate and heavy cream to the mixing bowl and whisk frequently until the chocolate is melted. It will be thick and seem to have broken, but this is exactly what you want! Take the pan off the heat.
3. Whisk in the champagne until entirely combined and the liquid is smooth.
4. Add to a second medium bowl, wrap in plastic wrap, and put in the refrigerator to set (at least 1 hour, preferably 2). If the mixture is too soft to scoop into balls, melt another 1 ounce of white chocolate and whisk it into the bowl until smooth again, then chill for an additional 1 hour (minimum).
5. Using parchment paper, wax paper, or a nonstick silicon mat, line a baking sheet. Set aside.
6. Scoop each ball onto prepared baking sheets using a tiny cookie scoop (aff link) or teaspoon (depending on the size you want them to be). It’s important to note that the mixture will be softer than traditional chocolate truffle ganache, but it should still be scoopable and not runny.
7. Use your hands to rapidly form each into a ball, put back on the baking sheet, and refrigerate to set again since they were on the softer side to begin with and you’ve now warmed them up a bit with your hands (at least 30 minutes in the fridge, or 15 minutes in the freezer).
8. Melt white chocolate candy melts in a double boiler until smooth, then wrap each ball in chocolate using a toothpick or candy dipper (aff link) and set back on prepared baking sheet. If you want to add sprinkles or other garnish, do it as soon as you put them back on the sheet.
9. Let the chocolate to harden before serving. If made ahead of time, refrigerate in an airtight container until ready to serve.

How do they taste?

These tiny fellows are melt-in-your-mouth delicious. Seriously. For the centers, we used white chocolate, heavy cream, butter, and champagne, so your teeth can dig straight into them as you shut your eyes to enjoy the moment.

If you were hoping to find some type of cake ball scenario, you’ll have to seek elsewhere. Here, we’re trying for decadence.

Don’t worry if they don’t look perfect!

They do not, you are correct. I’m not very skilled at candy dipping, as you can see from previous recipes on the site. They’re usually lumpy, malformed, and ungainly. But guess what? It has no effect on the flavor, thus it really doesn’t matter.

Does it worry me in terms of appearance? Without a doubt. Yet, because one of my New Year’s intentions is to worry less, the perfection of my truffles isn’t high on my priority list.

Oh no, they’re too soft!

If your truffle ganache is too soft to scoop even after a few hours in the fridge, there is a pretty simple cure.

• Melt additional 1 ounce of white chocolate in a double broiler over low heat until smooth, then whisk it into your bowl of truffle ganache until mixed and creamy. Return it to the refrigerator for another hour (or more).

White chocolate is the softest of the chocolates because to the cocoa butter concentration, hence a 3:1 ratio of white chocolate to heavy cream is recommended.

Nevertheless, since we’re also adding champagne (liquid) to the mix, we’d want to compensate with a larger ratio of white chocolate, or more if you think it’s required.

Not soft enough?

Do you have the inverse issue? There is an equally simple solution:

• Warm up the truffle ganache mixture in a double broiler over low heat, then add another 1 tablespoon heavy cream and stir until smooth.
• Return it to the refrigerator for another hour (or more).

Quality white chocolate matters

Bear in mind that the quality of the white chocolate you choose might affect the outcome of your recipe. Always use high-quality white chocolate that you like the taste of and would eat as a snack. Ghirardelli is my go-to chocolate.

Dipping the truffles in white chocolate coating

I repeat again that these truffles are on the softer side, so work fast to avoid them falling apart or melting into the warm white chocolate candy covering.

1. Melt your white chocolate candy melts in a double broiler over low heat until smooth.
2. Under the truffle ball, slide the edge of your candy dipper (aff link) or fork.
3. Drop the truffle gently into the melted chocolate, pushing it just under the surface of the white chocolate.
4. Remove it from the white chocolate and pour the remaining white chocolate into the double broiler dish. To remove the excess, carefully slip the candy dipper (aff link) over the side of the dish.
5. Put the candy dipper (affiliate link) with the newly coated truffle on the prepared baking sheet, tilting it so the edge of the truffle contacts the sheet. Slide the candy dipper (aff link) or fork out from beneath the truffle using your finger (or another utensil).
6. If you’re going to garnish with sprinkles or whatever else, do it now while the white chocolate is still wet!

How to serve white chocolate champagne truffles

I like a lovely tablescape, but with cats in the home, it’s tough to put anything together that won’t be destroyed soon after. It almost always results in spilled beverages, shattered truffles, and some kind of sticky mess by the end.

Instead, place the truffles on a platter with a handful of sprinkles and a string of miniature twinkly lights, along with your glasses of champagne. After the animals have decided on their next plan of attack on your good time, it is simple, beautiful, and easy to move.

A thank you to loyal readers

In 2018, a tweet went viral ranting about how we food bloggers give you tales and anecdotes in our blogs rather than simply getting to the recipe. I’m not going to link to it because I don’t want to send it any more traffic than it already has, but I’m sure you can find it if you haven’t already.

If you’re still reading this, I’m assuming you’re aware that food bloggers are supplying you with all of these recipes for free. Content in our articles, combined with those annoying adverts and affiliate links, is how we make money and can continue to serve you with free recipes.

If you don’t want to read, simply scroll to the bottom for the recipe. Or, better yet, click the Jump to Recipe button at the top of the page, which performed all of the navigating for you! Simple as that. Did I mention it was free? Isn’t that a little amount to pay for an endless supply of delectable dishes to try?

So, thank you for your encouragement, and so cheers to you, cheers to a new year, and cheers to, well, cheers-ing!

Looking for more bubbly for your New Year’s Eve celebrations?

• Shots of Mimosa Jello
• Foodal’s Sugar Plum Cocktail
• Champagne Nutella Dip
• Whitney Bond’s Sparkling Pomegranate Cosmopolitan
• Cupcakes with Champagne
• Hunger Thirst Play’s Pomegranate Prosecco Kombucha Cocktail
• Cocktail 75 de France
• Half Baked Harvest’s Blood Orange Champagne Mules
• Mimosas with Cranberries

Note: The original recipe, which was published in 2018, has been updated and altered for clarity and to provide readers with better, more consistent outcomes.