Pop the cork on a tasty new dessert! Champagne Bites are the perfect sweets for all of your sweets (see what we did there?) for any special occasion. Chocolate and Champagne… need we say more?! Rich chocolate, bubbly Champagne, smooth and creamy white chocolate, and deeply flavorful cocoa all rolled together into one delicious taste escapade. Raise your glass to Champagne Bites, where all your Champagne dreams come true! Cheers!
Ingredients
- 1/2 cup heavy cream
- 8 ounces semisweet or dark chocolate, finely chopped
- 5 tablespoons Champagne
- cocoa powder, to taste
- 10 ounces white chocolate melting wafers
- sprinkles, optional, to taste, for garnish
Directions
Step 1 –In a medium saucepan over low heat, add the heavy cream and heat until the cream just starts to bubble around the edges of the pan or reaches 112-116 degrees F.
Step 2 –In a large heatproof bowl, add the chopped semisweet chocolate.
Step 3 –Carefully pour the heated heavy cream over the top of the chocolate and let it sit undisturbed for 5 minutes.
Step 4 –With a rubber spatula, gently stir the chocolate and cream mixture until smooth and incorporated.
Step 5 –Add the Champagne to the melted chocolate and stir to combine.
Step 6 –Let the chocolate mixture set at room temperature, about 45 minutes.
Step 7 –With plastic wrap, cover the cooled chocolate mixture and transfer it to the refrigerator until chilled, about 4-8 hours.
Step 8 –Line an 18×26-inch baking sheet with parchment paper.
Step 9 –Dust your hands with the cocoa powder.
Step 10 –Scoop 1 heaping teaspoon of the chocolate mixture and quickly roll it between your cocoa-covered palms to shape it into a cocoa-dusted 1-inch ball.
Step 11 –Transfer the ball to the prepared baking sheet.
Step 12 –Repeat the rolling process with the remaining chocolate, using the cocoa dusting while rolling for each ball.
Step 13 –Transfer the dusted bites to the freezer and chill until firm, about 30-60 minutes.
Step 14 –In a small, microwave-safe glass bowl with the microwave on 50 percent power, add the white chocolate wafers and melt them in 30-second intervals, stirring between each interval until smooth.
Step 15 –With two forks, dip or roll each chocolate ball into the melted white chocolate, completely covering them and allowing the excess white chocolate to drip off.
Step 16 –Transfer the dipped balls back to the prepared baking sheet.
Step 17 –Decorate the balls with the sprinkles.
Step 18 –Transfer the balls to the freezer to chill until they are completely set, about 30 minutes-1 hour.
Step 19 –Plate and serve.
