Champagne has the power to not only make a party — but also make a dessert. The bubbles can be enlisted in sweet treats to give them an extra punch of flavor and make them that much more fun to eat. The boozy treats won’t be that alcoholic (usually only calling for a ¼ cup of Champagne or less), but you’ll still taste the flavor you’re looking for, and then you can finish the bottle yourself. Wine-infused desserts are the perfect indulgences to serve on any night that feels special. Check out these 6 recipes that require you to pop bottles.
1. Champagne Macarons
First up are these Champagne macarons from Joanne Eats Well With Others. Pop the bubbly and sip away as you face your fear of making homemade macarons. The secret behind these gorgeous cookies is that they’re actually quite easy to make, and only look daunting because of how perfect they look displayed. With this recipe, the Champagne isn’t hidden in the dough ingredients, but rather the buttercream that will hold the two macaron shells together. Celebration never tasted so sweet.
- ½ cup blanched almond slices ground into flour
- 1 cup powdered sugar
- ⅔ cup egg whites
- ⅓ cup granulated sugar
- ½ teaspoon kosher salt
- 1 cup Champagne
- 2½ large egg whites
- ½ cup sugar
- pinch of salt
- 16 tablespoons unsalted butter, room temperature
Directions: For the macarons: Sift together the almond flour and powdered sugar into a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar, and salt. Beat on medium for 3 minutes. Increase the speed to medium-high and beat for another 3 minutes. Increase the speed and beat for another 3 minutes. Increase it to 10 and beat for one more minute. When you lift the whisk, the meringue should be stuck to it. Lightly tap it against the side of the bowl until it falls off.
Pour the dry ingredients into the meringue. Fold them into the meringue using the “fold-and-smash” method. This requires you to fold and then smash and smear the batter against the side of the bowl. Mix until the batter is combined and when you spoon some of the batter out and drop it back in, it completely incorporates within about 20 seconds.
Transfer half of the batter to a piping bag fitted with a ½-inch round tip. Line two baking sheets with parchment paper. Pipe the macarons into evenly sized and spaced circles, making sure to keep the piping bag straight up and down as you do so. Rap the baking sheet hard against the counter, twice. Turn ninety degrees and rap another two times. Let rest for 45-60 minutes.
Preheat the oven to 275 degrees Fahrenheit. Bake the macarons, one tray at a time for 18 minutes. Allow to cool completely on the pans. Repeat with remaining batter.
For the buttercream: In a medium sauce pan, bring the Champagne to a boil. Let simmer for 10 minutes, or until reduced to ¼ cup. Set aside and let cool.
In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Set over a small pot of simmering water, whisking constantly. Bring to 160 degrees Fahrenheit and then remove from the heat. Beat on medium-high speed with the whisk attachment until cooled to room temperature and stiff peaks have formed, about 8 minutes. Reduce the speed to medium and then add the butter, 2 tablespoons at a time, only adding more after the rest has been incorporated.
With the mixer on low, add the reduced Champagne one tablespoon at a time, allowing each to be incorporated before adding the next. Transfer the frosting to a piping bag and pipe onto the flat side of half of the macaron shells. Top with a second shell and gently press together so that the frosting reaches the edges. Refrigerate overnight before serving.
2. Champagne Sundaes
Next up are Champagne Sundaes from Dessert for Two. This recipe proves that Champagne and ice cream are a match made in dessert heaven. And not only are the sundaes delicious, they’re also low-maintenance. After the cooking and baking extravaganza that is the holidays, that’s magic to our ears. Take Christina’s shortcuts and use store-bought poundcake and store-bought sorbet. We won’t tell anyone, and this way, you can serve your treat and eat it with your guests, too. This Champagne Sundae dessert recipe only serves two, but can easily be doubled or tripled depending on the guests you plan on having at your soiree.
- 1 pint fruit sorbet
- 1 cup Champagne or sparkling wine
- 2 slices store-bought pound cake
- 1 teaspoon sugar
- optional: whipped cream
Directions: First, begin by cubing the pound cake. Add it to a saute pan, sprinkle the sugar on top, and cook over low heat while stirring occasionally. It is done when the edges are golden brown and the sugar smells caramelized. Remove from heat to cool completely.
In each serving dish, scoop two slices of sorbet, and top with ½ cup of Champagne. Add the pound cake cubes to each and serve.
3. Champagne Cupcakes
Champagne Cupcakes from Food Network are the No. 3 dessert on our list of must-make Champagne eats. The cakes in this cupcake recipe are flavored with ½ cup of Champagne, and Italian buttercream tops them off. Pop the bubbly and get to work. The cakes will bake for 12 minutes before cooling and undergoing buttercream buffing, so that gives you ample time to have a glass of the good stuff while you bake.
- 4 cups all-purpose flour
- 3 cups white sugar
- 5 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅔ cup milk
- 1 cup shortening
- ½ cup Champagne
- 1 tablespoon vanilla extract
- 8 egg whites
- 2 cups sugar
- 8 large egg whites
- 4 cups unsalted butter, cubed, at room temperature
- 1 tablespoon vanilla extract
Directions: For the cupcakes: Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 24 cupcake liners. In a very large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the milk, shortening, Champagne, and vanilla. Beat on low to medium speed for about 30 seconds, or until just combined. Scraping the bowl constantly, beat on medium speed for 2 minutes. Add the egg whites and beat for 2 minutes.
Fill the cupcake liners half full with batter and bake until the center springs back when touched, about 12 minutes. Cool before frosting.
For the buttercream: Put the egg whites in the large mixing bowl of a stand mixer fitted with the whisk attachment. Put 1 ½ cups sugar and ½ cup water in a heavy saucepan and bring to a boil over medium to high heat. Bring to a soft ball stage at 240 degrees Fahrenheit, 4 to 7 minutes.
Meanwhile, whip the egg whites at high speed until soft peaks form. With the motor running, gradually add the remaining ½ cup sugar, continuing to whip until medium peaks form. When the sugar water reaches 240 degrees Fahrenheit, raise the speed to high and gradually add in the sugar water to the egg whites in a thin stream to avoid cooking the egg whites. Leave the mixer on high for 2 minutes, and then reduce the speed to medium until the mixture has cooled to room temperature, 5 to 8 minutes.
Once cooled, add the butter in increments, scraping the sides of the bowl with a rubber spatula. Add in the vanilla and whip. Pipe the buttercream on top of the cooled cupcakes.
4. Pink Champagne Cookies
Another Champagne cookie is up next, but this one is pink, and its recipe comes from Girl Versus Dough. With this cookie, Stephanie, the developer behind this formula, explains that pink Champagne helps yield “a soft, sweet cookie with an almost tart, almost grapefruit-like flavor imparted by the reduced champagne,” and sparkling wine can also do the trick. The recipe takes less than 40 minutes to make and will bake up to 2 dozen (pink) cookies. Instead of drinking your booze at your next celebratory party, eat it in the form of these sweet treats.
- 2½ cups pink Champagne or sparkling wine
- 1¼ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar, divided
- ⅓ cup vegetable shortening
For the icing:
- 2 cups powdered sugar, sifted
- Pinch of salt
Directions: Pour pink Champagne into a medium saucepan over high heat. Boil champagne until reduced to ¾ cup, about 15 to 20 minutes. Transfer to a measuring cup; chill until cold.
In a large bowl, whisk together flour and baking powder. In a separate large bowl or bowl of a stand mixer, cream ½ cup sugar and shortening until smooth. Add ½ cup of the cold Champagne reduction; stir to combine. Add flour mixture and stir until a very soft dough forms. Heat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Scoop dough into 1-inch balls, rolling each ball of dough in remaining sugar before transferring to prepared baking sheet. Lightly press down dough with fingers or the back of a measuring cup dipped in sugar. Bake 12 to 15 minutes until edges are just set. Cool 2 minutes on baking sheets, then transfer to a cooling rack to cool completely.
To make the icing, whisk together powdered sugar with remaining ¼ cup cold Champagne reduction and pinch of salt. Dip cooled cookies in icing, letting excess drip off. Let icing set for a couple of minutes, then sprinkle with pearl sugar or sprinkles. Let icing set completely before serving.
5. Chocolate Champagne Truffles
Finger foods just got a little fancier. Enter: Chocolate Champagne Truffles from Martha Stewart. Eat ‘em and weep. This dessert only calls for five ingredients, and one of those is the ever-important Champagne. Just combine the bubbles with heavy cream, semisweet chocolate, cognac, and sugar, and you’re good to go.
- ½ cup heavy cream
- 8 ounces semisweet chocolate coarsely chopped
- ¼ cup plus 1 tablespoon Champagne
- 1 tablespoon Cognac
- Coarse sanding sugar for rolling
Directions: Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.
6. Pink Champagne Layer Cake
Last but not least: Pink Champagne Layer Cake from Betty Crocker. This dessert is pretty, easy, and fun. It can be simply made from a white cake mix of your choice, and Champagne can be found in both the cake and frosting layers. The dessert will come together in no time, but will still appear impressive, as layer cakes always do. No one has to know you used a cake mix, but everyone should know you also enlisted Champagne.
- 1 box white cake mix
- 1¼ cups Champagne, room temperature
- ⅓ cup vegetable oil
- 3 egg whites
- 4 or 5 drops red food color
- ½ cup butter, softened
- 4 cups powdered sugar
- ¼ cup Champagne, room temperature
- 1 teaspoon vanilla
- 4 or 5 drops red food color
Directions: Heat oven to 350 degrees Fahrenheit. Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour. In large bowl, stir together cake mix and 1¼ cups Champagne. Add oil, egg whites, and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.
Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.