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A sparkling rosé chocolate truffle recipe combining fizzy rosé wine, whipping cream, and bitter dark chocolate. Rolled in pink sanding sugar, thse are the best rosé truffles for Valentine’s Day!
Why Make This Sparkling Rosé Chocolate Truffle Recipe?
When I first developed this recipe I started with traditional champagne, but ended up shifting to sparkling rosé instead. The pink-hued booze makes these creamy chocolate truffles especially well suited for Valentine’s Day.
Combining the fizzy pop of sparkling rosé with the bitterness of dark chocolate, plus a roll in cocoa powder and a dusting of pink sanding sugar to finish, this easy to make (but fancy-looking!) chocolate truffle recipe is ideal for gifting, or for bringing to a Valentine’s Day party.
I like to make this chocolate truffle recipe with individually-portioned cans of rosé wine. Of course, you can also open a large bottle of sparkling rosé and drink a glass or two while you’re making your truffles!
Chocolate Truffle Recipe Ingredients
To make this chocolate truffle recipe, you’ll need the following ingredients:
- Dark Chocolate – Choose a good-quality dark chocolate from a brand such as Valrhona or Callebut, not chocolate chips.
- Sparkling Rosé Wine – Or pink champagne. You can find sparkling rosé in individual cans, as well as miniature bottles. These work nice for this truffle recipe, since it only requires a small amount of alcohol.
- Whipping Cream – Or heavy cream, if you’re in the US. This gives the ganache its smooth and creamy texture.
- Vanilla Extract – You can also use vanilla bean paste or the scrapings of a vanilla pod.
- Cocoa Powder – You’ll need unsweetened cocoa powder, not the sweetened kind you’d use to make hot chocolate. For dusting, my favorite cocoa powder is Rodelle.
- Pink Sanding Sugar – Pink sanding sugar adds a touch of sparkle, reminiscent of a glass of rosé or pink champagne.
- Sparkles – Dust your truffles with edible glitter or edible foil stars to mimic the glint and shine of a glass of fizzy rosé!
Chocolate Truffle Recipe Tips and Tricks
I’ve tested this recipe with organic dark chocolate from Santa Barbara Chocolate, as well as with my go-to couverture, Callebaut 54.5% dark. Any good-quality dark chocolate will work nicely in this recipe. Do not use chocolate chips—these contain stabilizers that make them better for baking than chocolatemaking.
After a tempering project, I pour the leftover melted chocolate out onto a sheet of parchment, allow it to harden, then store it in a resealable bag labeled with the date, percentage, and quantity. When I have enough chocolate scraps, I chop everything into chunks and make truffles like these.
For scooping, use a melon baller or cookie scoop with a release (like this one). I also keep a mug of hot water nearby to dip the melon baller as needed.
Decorating and Serving Rosé Wine Truffles
Because I wanted to make pink truffles for Valentine’s Day, I rolled mine in pink sanding sugar. (I used the India Tree brand). You can use white sanding sugar, or skip the sugar and roll your truffles in a double layer of cocoa powder instead. I also recommend edible foil stars for a sparkly finishing touch.
I like to serve my homemade truffles in truffle cups. These paper cups make serving easy and mess-free. Pink, rose gold, or white cups would all look nice with these truffles.
Make-Ahead and Storage Suggestions
You can prepare the ganache up to 24 hours in advance, then cover the bowl with clingfilm/plastic wrap and refrigerate until ready to scoop. Allow to sit at room temperature for 10-15 minutes prior to scooping.
Store homemade rosé truffles in an airtight container in the refrigerator for up to 1 week. Re-roll in additional sanding sugar or cocoa powder prior to serving.
Other chocolate truffle recipes you might enjoy:
Chocolate Chai Truffles
Coconut White Chocolate Truffles with Basil
Chocolate Raspberry Truffles
Orange Creamsicle Truffles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintSparkling Rosé Chocolate Truffles
A chocolate truffle recipe combining fizzy sparkling rosé, whipping cream, and bitter dark chocolate. Rolled in pink sanding sugar and dusted with edible glitter, these are the best rosé truffles for Valentine’s Day!
- Prep Time: 30 minutes
- Chilling Time: 2 hours
- Total Time: About 2 1/2 hours
- Yield: 16 - 18 1 1/4-inch truffles 1x
- Category: Chocolate
- Method: Stovetop
- Cuisine: Sweets
Ingredients
255 good-quality dark chocolate, chopped (9 ounces)
95 milliliters sparkling rosé wine (or pink champagne) (1/3 cup + 1 tablespoon)
60 milliliters whipping cream (1/4 cup)
1 teaspoon vanilla extract
Unsweetened cocoa powder, for dusting
Pink sanding sugar, for rolling
Edible foil stars or edible glitter, optional
Instructions
Add dark chocolate to a bain marie or double boiler. Melt, stirring occasionally, until completely melted. Remove from heat.
Meanwhile, combine sparkling rosé, whipping cream, and vanilla extract in a small saucepan. Bring to a simmer over medium heat. (Do not boil.)
Whisk warm cream mixture into melted chocolate.
Cover bowl with clingfilm/plastic wrap and refrigerate, at least 2 hours, or until firm enough to scoop.
Line a quarter sheet tray with parchment or a silicone baking mat.
With a melon baller or small cookie scoop, scoop the chilled ganache. Use your hands to smooth and shape each portion into a ball.
Roll balls in cocoa powder. Arrange on prepared tray.
Cover with plastic wrap and refrigerate 30 minutes, or until ready to serve.
Just prior to serving, roll each truffle in a layer of pink sanding sugar or sparkling sugar. Dust with edible glitter or edible foil stars.
Serve immediately.
Store leftover truffles in an airtight container in the refrigerator for up to 1 week. Allow to sit at room temperature for 10-15 minutes prior to serving. Re-roll in additional cocoa powder or sanding sugar as needed.
Notes
*As written, this recipe makes about 16 – 18 truffles, about 1.25 inches / 3 centimeters in diameter. You can choose to make your truffles a bit smaller or larger, if desired. I’d caution against making them too big, however, as they are quite rich.
**If you don’t want to use sanding sugar, you can roll your truffles in a second layer of cocoa powder instead.
