Overhead shot of bowl of truffle balls with gold flakes

Champagne Truffles with Gold Leaf

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Makes 22 truffles

As we get ready to bid adieu to 2017 and welcome in 2018 in all of its sparkly newness, we’ve come to an important realization: everyone needs a recipe for something that is NYE in dessert form. You might think that Champagne Truffles with Edible Gold Leaf is a dessert best left to 5-star French chefs, but we know better. Our recipe is stunningly easy, and the final results could not have any more of a “wow” factor. Here’s to a glittery New Year!

Article courtesy of by CHLOE. Chef Contributor, Lauren Kretzer. 


8 oz dark chocolate, finely chopped (about 2 cups)

1 cup coconut cream

½ tsp pure vanilla extract

¼ cup champagne

Pinch sea salt

Cocoa powder, for dusting

Edible gold leaf (optional)


Chop dark chocolate.


In a medium heavy bottomed saucepan, add chopped dark chocolate, coconut cream, vanilla extract, champagne, and sea salt.

Heat over low heat, stirring frequently, until chocolate is completely melted and ingredients are combined.


Transfer chocolate mixture into a loaf pan or shallow bowl and cover with plastic wrap.

Let chill, covered, for 2-3 hours, or until chocolate has firmed up but is scoopable.


Prepare a cookie sheet with parchment paper lightly dusted with cocoa powder.

Scoop out walnut sized balls of chocolate and roll gently between your palms to form a ball.

Work relatively quickly as the longer the truffles are in your hands, the more the chocolate will melt.

Roll each ball in cocoa powder and set aside on a parchment lined baking sheet.


Once all truffles are formed, carefully apply edible gold leaf (if using), per package instructions (or via this tutorial).


Refrigerate truffles until just ready to serve.

Truffles will keep in an airtight container, refrigerated, for up to 1 week.