CHAMPAGNE CHOCOLATES WITH SPARKLING GELÉE CENTERS

CHAMPAGNE CHOCOLATES … luxury in every bite.

A crisp dark chocolate shell, a silky white chocolate champagne ganache, and a delicate gelée dome come together in one perfectly celebratory bite. Rich, cool, tender, and sparkling … the textures and temperatures evoke a toast captured and suspended in chocolate. Whether you're setting the mood for New Year’s Eve, marking a milestone, or simply savoring something beautiful, these chocolates are handmade luxury at its finest.

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CHAMPAGNE CHOCOLATES WITH SPARKLING GELÉE CENTERS

Yield: 12

Author: Michelle Williams

Prep time: 35 MinCook time: 10 MinInactive time: 2 H & 30 MTotal time: 3 H & 15 M

The more ways to consume bubbly, the better! So enjoy them in these glamorous chocolate confections.

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Ingredients

FOR THE CHAMPAGNE GELEE DOMES

• Champagne (1 cup, 240 mL)
• Granulated Sugar (2 tablespoons, 25 g)
• Gelatin, Powdered Unflavored (1 ½ teaspoons, about 5 g)
• Cold Water, for Blooming (2 tablespoons, 30 mL)
• Optional: Gold Luster Dust (for underside of gelée)

FOR THE CHAMPAGNE GANACHE

• White Chocolate, Finely Chopped (4 ounces, 113 g)
• Champagne (¼ cup, 60 mL)
• Butter (1 tablespoon, 14 g)
• Vanilla Bean Paste or Extract (½ teaspoon, optional)
• Salt (pinch)

FOR THE CHOCOLATE SHELLS

• Dark or Semisweet Chocolate, Melted or Tempered (8 ounces, 225 g)
• Gold Luster Dust (for finishing)

KITCHEN TOOLS

• Small Saucepan
• Small Mixing Bowl
• Silicone Hemisphere Molds (2 sizes)
• Heatproof Mixing Bowl
• Piping Bag
• Offset Spatula or Bench Scraper
• OPTIONAL: Pastry Brush (for gold dust)

Instructions

TO MAKE THE CHAMPAGNE GELEE DOMES

1. In a small bowl, combine cold water and gelatin. Let bloom for 5 minutes.
2. In a saucepan, bring champagne to a simmer and reduce to about ¾ cup.
3. Whisk in sugar until dissolved. Remove from heat and stir in bloomed gelatin until smooth.
4. Pour into small hemisphere molds. Chill for 1–2 hours until firm.
5. Optional: Once removed from the mold, brush the flat side with dry gold luster dust.

TO MAKE THE CHAMPAGNE GANACHE

1. Place white chocolate in a heatproof bowl.
2. Heat champagne just until steaming, then pour over chocolate. Let sit 30 seconds.
3. Add butter, vanilla, and salt. Whisk until smooth.
4. Let cool 10–15 minutes until soft and pipeable.

TO MAKE THE CHOCOLATE SHELLS

1. Spoon or pipe melted chocolate into your larger hemisphere mold, coating evenly.
2. Invert mold and let excess drip out. Refrigerate for 10 minutes to set.

TO ASSEMBLE

1. Pipe about 1 teaspoon of ganache into each chocolate shell.
2. Gently press one gelée dome (rounded side down) into the ganache without submerging. The ganache should hug the dome.
3. Refrigerate for 15–20 minutes until fully set.
4. Cover the back of each popper with more melted chocolate to seal.
5. Refrigerate for 10 minutes until fully set. Carefully unmold.
6. OPTIONAL: Brush the outside with gold luster dust for a festive NYE feel.

Recommended Products

Semi Sphere Silicone Mold, 3 Pack

Pastry Brush

Mixing Bowls Set of 3

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