Proseco & Chocolate Truffles

I had planned on posting this recipe for New Year’s Eve, but since that didn’t happen, I figured I would do so now.  I love using Proseco (Italian sparkling wine) to create a festive twist to ordinary recipes and make them extra sexy.  This recipe is one of those twists on a classic truffle.   I finish these by rolling them in some festive sprinkling sugar and they are worthy of kicking off my “Rockin’ New Years Eve” which is usually me and my fireman these days, as our teens have an active social life that doesn’t include the parents as much.  We have a glorious, no holds barred, lavish seafood dinner, a tradition that we started years ago when we couldn’t go out to ring in the New Year because we had three kids, so we made our own party, and I have loved being at home ever since.

Wishing you all the very best New Year, filled with love, laughter, good health and prosperity.  May 2018 be your year to be fabulous!


Susan xoxo

Proseco & Chocolate Truffles

  • Servings: Makes about 3 dozen
  • Difficulty: easy
  • Print

A decadent and indulgent chocolate treat!

IMG_7060 (2)
Proseco & Chocolate Truffles  Credit:

  • You can use any kind of champagne you’d like, I’m Italian, I prefer Proseco.
  • Credit: Mangieri-Maurath


  • 1/4 cup of Proseco
  • 1/2 cup of heavy cream
  • 1 cup of good quality chopped semi-sweet chocolate, or chocolate chips if preferred
  • decorating sugar,  I use glittery silver and gold decorating sugar, but you can use what you have on hand or even roll them in nuts, or powdered sugar.
  • 1 Tbsp. of ruby red grapefruit zest (trust me this works)


  1. In a medium saucepan heat cream over medium heat, just until it begins to boil.  In a large bowl, add chopped chocolate, cover with heavy cream, whisk in Proseco.  Let set up in fridge for about an hour or several.
  2. When chocolate is firm enough to roll, line a baking sheet with parchment paper, roll into 1 inch balls,  fill two small bowls with glitter sugar and roll truffles in the sugar.  Place on baking sheet, or decorative foil cups, and refrigerate for several hours.  Serve on a shimmery platter, or place in sealed container in for about two or three days.


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