Much easier to make than any other chocolate truffles you might have tried, these sugar-free and low-carb Japanese nama style Champagne chocolate truffles don’t need to be scooped, hand rolled or hand shaped! And they will look beautiful and perfect, not different at all from the chocolates bought at the store. Except, they were made with love, so you can’t put a price on them. What’s more romantic than that?
These gorgeous pink keto Champagne chocolate truffles are a perfect romantic gift, and the best part is that they are homemade. Anyone can buy a luxury box of Charbonnel truffles, but I believe anyone would feel way more appreciated if they knew their valentine actually put work into lovingly hand making chocolates 💘💘
By the way, good luck on finding keto friendly sugar-free Champagne chocolate truffles anywhere… Life is hard. DIY rules.
How is Japanese nama chocolate different from a chocolate truffle?
The recipes for regular chocolate truffles are softer and creamier, as they take a higher percentage of cream in the ganache. The traditional truffles must be refrigerated and then hand rolled.
The Japanese style nama chocolates are also ganache based, commercially made with fresh cream (nama means fresh or raw in Japanese), but take less cream and more chocolate in the formulation (as compared to classic truffles). Nama chocolates are shaped in molds, the same way as pure melted chocolate.
Making nama is easier than making regular chocolate truffles!
The process for making Japanese nama style truffles is pretty much the same as for the classic truffles for the first part: you make a ganache and add flavorings. But, because you don’t need to roll the truffles by hand, all that messy business of chocolate stuck to your hands, kitchen counter, your hair and clothes and the cat whiskers is gone and you can have chocolate only where it matters: in your mouth.
What are the ingredients for the keto Champagne white chocolate nama truffles?
Sugar-free white chocolate (or milk chocolate) – get a sugar-free, keto friendly white chocolate that tastes good by itself, like this or this. The original nama chocolate that inspired this recipe is made with milk chocolate, but I think the taste of white chocolate and specially the color is a better match for this recipe – as I wanted the truffles to be rose colored.
The same recipe can be done with a sugar-free milk chocolate if that’s your preference, but be warned that the resulting keto Champagne truffles will not be pink in color – not even adding the food coloring.
Fresh heavy cream or HWC (heavy whipping cream) – heavy as in minimum of 35% fat content
Champagne, prosecco or sparkling wine – Easy to chose: just use your favorite. You’ll need only a glass for the recipe! Feel free to drink the rest of the bottle🤤
Brandy or Cognac – nama chocolates take much of their flavor from the alcohol in them. No, the Champagne is definitely not enough… The Champagne nama from the Japanese Royce’ brand uses brandy and Champagne combined.
Dutch process cocoa powder – The natural cocoa powder most often found in supermarkets is bitter and does not enhance the flavor of these keto Champagne truffles. I recommend using a Dutch processed cocoa powder, which has the bitterness removed and will complement the sweet and fruity taste of these truffles beautifully.
I decided to only coat the tops so that I could see the nice color contrast of the delicate pink chocolate and the dark cocoa powder on the top. This is best for square chocolates.
For heart shaped Champagne truffles, it’s best to coat the whole chocolate with cocoa powder. A full cocoa powder coating is also better if you are serving them to be eaten by hand, as they don’t melt on the fingers as easily when touched when fully coated in powder chocolate.
Pink food coloring – this is optional, but for a Valentine’s day inspired or romantic birthday or wedding anniversary gift, doesn’t it look just gorgeous to have pink chocolates? We can easily achieve a gorgeous, delicate pink shade on white chocolate by adding a few drops of pink food grade colorant.
Even if you chose a rosé Champagne as ingredient for the keto truffles you will still have to add some pink coloring as the color in the rosé Champagne is still not strong enough to give the chocolate a pink shade.
Vanilla beans – also optional, but if you are using white chocolate and love the flavor combo of white chocolate and vanilla, this is gonna be right up in your alley. You don’t need much, but make sure that you use real vanilla bean pods and not any vanilla flavoring extract. Not only for the best flavor, but also to avoid adding any more liquid to the recipe, which will alter the texture of the keto chocolate truffles.
But is Champagne keto?
Alcoholic beverages vary wildly in the amount of carbs. What’s is not keto approved is not generally the alcohol per se, but the extra carbs that remain after the fermentation process or that are added at a later stage.
For example, beer contains carbs from grains, varying a lot by brand. Liqueurs contains carbs from added sugar and milk. But pure spirits like vodka, whiskey, rum or tequila contain zero carbs, being the best keto approved alcoholic drinks. But not the only ones.
The great news is that, for dry wines and Champagne – which are basically sparkling wines – the fermentation process leaves less carbs behind than the sweet ones. Dry wines and sparkling wines (brut or extra-dry Champagne and prosecco) have the least amount of carbs in fermented beverages, at 2 grams per glass or less!
How to make an easy homemade paper chocolate mold
You have 3 options for the keto chocolate mold:
You can just line any pot you have that is about 4 or 5 inches wide with wax paper, and that’s it! Just pour the ganache inside and refrigerate. Note, though, that the chocolate will take the shape of the pot.
If you’d like keto chocolate truffles to have perfect straight edges, and to look exactly as the original Royce’ nama Champagne chocolates, you can make your own mold with strips of cardboard.
Start by cutting cardboard strips into a square, 11.5 cm on the side, and about 3 cm tall. Securely tape the corners. Use a larger piece of wax paper to make the bottom of the mold, and fold it neatly over the cardboard walls, securing with clips. Now, you have a perfect square shape about the same size as the Royce’ nama chocolate box!
If you are feeling extra romantic, you can make these keto Champagne truffles in these heart shaped chocolate molds. Another advantage to use the silicone molds is that you won’t need to cut the chocolate later (which is the most annoying and time consuming part of this recipe).
If you want to increase the recipe, you’ll need a larger sized mold to keep the Champagne keto chocolate truffles in similar shape.
How to make the reduction for the Champagne flavor
The secret to create an intense Champagne flavored chocolate is simple: reduce the liquid to concentrate the flavor. The Champagne (which can also be any sparkling wine or prosecco that you like) taste is very subtle to be noticed in the chocolate truffles if just added as-is – you’d definitely not feel the taste of a tablespoon of Champagne mixed into the chocolate ganache! And, we can’t add any more than that, as we need to keep the water content in the ganache as low as possible.
To reduce the Champagne or sparkling wine down to a homemade Champagne extract, simply add one cup to a small saucepan and simmer on medium heat until it reduces to near a tablespoon of liquid. It seems like it’s gonna take a long time when you start – if you think at about how long it would take to reduce a similar amount of water – but it’s actually pretty fast. Just keep an eye on it. There will be A LOT of vapor coming out of your pan, and your whole house will smell like Champagne – big time!
Simmer until there’s about a tablespoon or a bit more of Champagne left. Let it cool down – your homemade Champagne flavor extract will will have a darker, amber color and look syrupy – before mixing with the heavy cream.
How to prepare the sugar-free chocolate ganache
Chop the chocolate into very small pieces, for faster and uniform melting. It’s easier using a serrated knife. Or, use chocolate chips.
Heat up the heavy cream mixed with the reduced Champagne in a small saucepan on very low heat. You can use a metal griddle to increase the distance from the stove burner, if your stove has heat controlling issues (mine does). When you notice little bubbles forming around the edges, remove from the heat immediately – don’t let the cream come to a boil.
Drop the chopped chocolate on top of the hot heavy cream and Champagne mix. Press down onto the chocolate with a spatula, to submerge into the hot cream, and let it melt for a minute or so (2).
Start mixing the chopped chocolate or keto chocolate chips into the Champagne flavored cream with a folding motion (picture 3), to completely coat the chocolate that’s hasn’t melted yet. If the chocolate doesn’t melt fully after some gentle mixing, turn on the stove on low and hold the sauce pan at a distance above the heat, while mixing the chocolate, until it’s completely melted (4).
You might prefer to use a double-boiler for this, but I prefer this method. It’s not only easier – any drop of water might ruin my precious chocolate, so I prefer to keep everything around it very dry.
Add the brandy or Cognac to the ganache after the chocolate is completely melted and the ganache is stable (5). I like to add a few drops of pink food coloring to the brandy before mixing it in, for the lovely pink chocolate color. At this stage, you can also add some scraped vanilla pod to the brandy before adding – just 1/8th of a teaspoon is enough to add some depth of flavor to this delicious Champagne truffles!
Pour the keto nama Champagne chocolate ganache into the selected container (picture 6). Leave it on the counter for about one hour to settle, then cover in plastic wrap and refrigerate it for 6 hours or until the next day before removing from the mold.
How to cleanly cut Champagne nama chocolate truffles
If you used a hearts silicone chocolate mold you can skip this step: just unmold the keto heart truffles and dust them with the cocoa powder (or not). Put them on a beautiful gift box and pour your heart out on a card for your keto valentine!
If you went the homemade chocolate mold route, you now need to cut the nama chocolate into small squares.
I was totally over-excited when I got to the cutting stage of this recipe – the chocolate truffle block looked and smelled so yummy that I forgot to mark where to cut the squares first. So I ended up with one extra row of chocolate, and smaller squares overall. Not a big deal, I’m eating them all either way.
But, if you want the perfect copycat Royce’ nama Champagne experience, you need to measure and mark 3 by 4 cuts on the edges of the chocolate block, for a total of 20 chocolate squares. You can see a picture of the chocolate cut “correctly” in my other low-carb nama chocolate recipe, in matcha flavor.
Transfer the chocolate from the mold into a cutting board, holding it by the edges of the paper. Take your sharp knife and align it to the borders for a straight cut. Press down on the knife and push against the blade until you feel it touching the cutting board. Move the blade slightly side to side to fully separate the chocolate. Wash the knife and dry it well before cutting the next row of chocolates.
Dust the Champagne chocolate truffles with cocoa powder
Adding some cocoa powder is the finishing touch that makes this keto chocolate truffles look truly sophisticated, and add another layer of flavor. Make sure you use Dutch process cocoa powder, not the natural one, for smoothness. The natural cocoa powder is bitterer and acidic, and it will “fight” with the delicate, fruity flavors of the Champagne truffles.
Using a fine mesh sieve, sprinkle the Dutch cocoa powder in a fine layer that completely covers the truffles before separating them. This way, you’ll get the truffles as in my pictures – a layer of cocoa on top, and the pink Champagne chocolate on the sides.
You can also fully coat each individual Champagne truffle in cocoa powder – which would be the best option if you are making these keto chocolates heart shaped. Just fill in a small bowl with the Dutch process cocoa powder, and toss the truffles inside one by one, until fully coated. Arrange them neatly into a container or gift box, and that’s it.
How to store the low-carb Champagne chocolate truffles
These nama chocolate truffles need to be kept in the refrigerator, and they will last fresh for a couple of weeks. You can totally eat them straight out of the fridge, but they will taste even better at room temperature – so for CRAZY PLEASURE leave out of the fridge for some time before serving.
In summer, the keto Champagne truffles will last out for a whole day and keep the proper shape, but they will melt when picked up by warm fingers. If you are serving them to fancy pants guests it’s better to use some mini dessert forks, it looks more elegant and prevents chocolate-y fingers. By the way, the original Royce’ nama Champagne chocolates come with a pair of plastic fork picks, so that’s not my idea 😉
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- 130 grams sugar-free white chocolate
- 40 grams fresh heavy cream or heavy whipping cream
- 175 grams (1 glass) of Champagne, sparkling wine or prosecco
- 10 grams or 2 teaspoons brandy or Cognac
- 2 teaspoons of Dutch process cocoa powder
- About 4 drops of pink food color (optional)
- 1/8 teaspoon scraped vanilla bean (optional)
- Simmer the Champagne, sparkling wine or prosecco on medium heat until reduced to near one tablespoon of liquid. Set it aside to cool down.
- Chop the sugar-free chocolate into very small pieces, for fast and uniform melting (or use chips).
- Add the heavy cream or HWC to the fully cooled reduced Champagne and mix. Heat up in a saucepan until the brink of a simmer - remove from heat as soon as tiny bubbles start appearing around the edges.
- Drop all the chocolate on top of the hot cream at once, and push it down with a spatula.
- After a minute or so, start folding the chocolate and cream gently, until it is fully melted. If the chocolate doesn't melt fully, hold the pan at a distance from the stove burner on low and keep mixing gently until it's melted. Mix gently to stabilize the ganache.
- If using pink food colorant, add 3 to 5 drops to the brandy or Cognac. You can also add scraped vanilla beans. Mix.
- Add the brandy or Cognac to the ganache, bit by bit, and mix until the color is uniform.
- Pour the ganache into the chosen chocolate mold. Let it rest for about one hour.
- Cover with cling film and refrigerate for 6 hours or overnight.
- Cut the chocolate into squares with a sharp knife. Wash and dry the knife well between every cut.
- Sieve cocoa powder on top of the Japanese Champagne chocolate truffles, or put the cocoa powder in a small bowl and toss the truffles around to fully coat them.
Following the correct ratio of chocolate and cream is essential for this recipe to have the right texture, so I recommend weighting these ingredients with a kitchen scale.
If the ganache separates, it's grainy or you can see small oily puddles, add a very tiny bit (one teaspoon at a time) of cold cream to the mixture, it should come back together.
This recipe will fill a 11.5 x 11.5 cm square mold, and the resulting chocolate will have a height of 1.5 cm. If increasing the recipe, use a larger mold to have a similarly shaped chocolate.
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Nutrition Information:Yield: 5 Serving Size: 4 squares
Amount Per Serving: Calories: 220Total Fat: 21.6gCarbohydrates: 2gNet Carbohydrates: 1.8gFiber: 0gSugar: 22gProtein: 1g
Nutrition information is provided as a guideline only. Different brands of ingredients may have different nutrition facts. If tracking macros, remake the calculations using the nutrition facts from the labels of the ingredients you selected. Net carbs calculated exclude carbs from insoluble fiber and sugar alcohols.