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Prosecco truffles

Prosecco truffles

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling/freezing
  • More effort
  • makes around 25

Perfect as a homemade gift for chocolate and prosecco lovers. Rich, melt-in-the-mouth chocolate truffles with a hint of our favourite tipple

  • Easily doubled
  • Vegetarian
Nutrition: per truffle


For the filling

  • 150ml double cream
  • 25g unsalted butter
  • 100g dark chocolate , finely chopped
  • 50g milk chocolate , finely chopped
  • 50ml prosecco

For the coating

  • 150g milk chocolate
  • icing sugar for dusting


  • STEP 1

    Put the cream and butter in a saucepan. Heat gently until the butter has melted and the mixture starts to simmer. Put both types of chocolate into a large heatproof bowl then pour the hot cream mixture on top of the chocolate. Leave to sit for a minute or two then stir until all the chocolate has melted, finally stir in the prosecco. Chill the mixture for 4 hours or overnight if you can.

  • STEP 2

    Line baking trays with foil. Pipe the mixture, shaping into 25 small balls on the trays. Now put the trays in the freezer for 1 hr or until you’re ready to serve them. Put the milk chocolate for coating into a heatproof bowl and heat in the microwave until melted, stirring after every 30-second blast. Alternatively set the bowl over a pan of simmering water to gently melt the chocolate. Drop a frozen truffle into the melted chocolate and turn it over with a spoon to coat it, then place back onto the foil-lined tray. Repeat with the rest of the truffles. The coating should set in about 5-10 mins.

  • STEP 3

    Once set, dust a plate or bowl with icing sugar then roll a truffle around on it to coat. Repeat with the rest of the truffles, re-dusting the plate when necessary, then place into boxes or on a plate to serve.

Goes well with


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A star rating of 3.7 out of 5.7 ratings

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