Prosecco Truffles


These prosecco truffles are rich and tasty but they do require a bit of patience to set and make. The first time I tried to mould them was very tricky since the mixture kept melting in my hands after a few seconds, then I discovered a trick, if I rinsed my hands in cold water every few mins it prevented this. I know everyone probably had their fill of chocolate by now but these would be perfect as a little treat on New Years Eve and hey if you want to splash out, Champagne can always replace the Prosecco….


  • 250ml Double cream
  • 50ml Prosecco
  • 400g Milk Chocolate
  • 4 tbsp Butter
  • 2 drops Vanilla Essence
  • 50g Coco powder


  1. Bring the cream to the boil for a few mins.
  2. Break up the 300g of the chocolates in a bowl, add the butter and pour over the hot cream.
  3. Mix until the chocolate and butter has fully dissolved and add in Prosecco and vanilla essence.
  4. Pour the mixture into a deep tray and place into the fridge for at least 4 hours or overnight to set.
  5. Line a tray with grease proof paper and set up 3 bowls, 1 with coco powder, 1 with flaked chocolate and the last with melted chocolate.
  6. Roll the set mixture into small balls and roll in either the coco powder or flaked chocolate or leave on the tray and pour over the melted chocolate.
  7. Place back into the fridge for at least an hour to set.

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