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Chocolate Champagne Truffles

Chocolate Champagne Truffles

Makes 96 truffles

Store truffles in airtight containers, in single layers, between sheets of parchment or waxed paper. Truffles can be refrigerated for up to a week; frozen for up to a month.


Melt in Double Boiler:

6 oz. bittersweet chocolate, chopped small

6 oz. semisweet chocolate, chopped small

6 oz. milk chocolate, chopped small

1 cup heavy cream

2 Tbsp. unsalted butter, cubed

1 tsp. instant coffee granules Off Heat, Stir in – and then chill

1 egg yolk (optional)

1 Tbsp.

Champagne Scoop Chocolate Mixture into Truffles, Roll Truffles in:

Confectionary sugar

Unsweetened cocoa powder

Semisweet chocolate

Almonds, Pistachios or pecans, toasted and finely chopped

Coconut, sweetened and finely chopped


In a small heavy bottom saucepan, bring the cream to a boil. Place the three chocolates, butter, and instant coffee mixture in a large metal bowl and add the heavy cream. Stir with a rubber spatula until chocolate and butter are melted and smooth –about 5 minutes. Stir in the optional egg yolk (for smoother truffles) and champagne (for added flavor).

Pour chocolate mixture onto a parchment-lined baking sheet or a large bowl. Place on top of a bowl of ice water and stir until chill and firm, at least one hour. Scoop cold chocolate mixture into truffles using a #100 scoop, melon baller, or small teaspoon or place in a piping bag fitted with a round tip and pipe on a parchment lined sheet pan. Roll them between your hands in powdered sugar to make them smooth. Place truffles directly into any of the coatings and roll them around until completely covered. This is easiest if you place the coatings in shallow plastic containers with lids. Then, after scooping 5 or 6 truffles, cover the container and shake it gently until the truffles are coated.

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All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.


At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.