Start by gathering:
* A box of Duncan Hines Spice Cake Mix prepared and crushed into crumbs
* A box of Duncan Hines Dark Chocolate Cake Mix prepared and crushed into crumbs
* 1 750 mL Martini Rossi Asti Spumanti
* 1 box of dipping chocolate of your choice, melted for dipping
1. First prepare the chocolate and spice cakes and crumble them up together. You want the crumbs blended well. Place the crumbs into a very large bowl.
2. Pour 1/4 of the bottle of champagne over the chocolate and spice cake crumbs slowly so it soaks in. Cover tightly and put into the fridge overnight. Add another 1/4 of the champagne bottle, cover and leave overnight again. Repeat daily until the bottle is completely soaked into the cake mixture. The cake should be the slightly moist and dough like after all of it has soaked in. These steps can’t be sped up.
3. Next you need to roll the champagne and cake mixture into mini meatball size. Think about nickel size. At this point you can coat them in powder sugar if you need to dry the outsides a little. Let them chill and set overnight.
4. On possibly the sixth day dip the champagne balls into the melted chocolate. If you want to get fancy you can drizzle a different shade of chocolate, like white chocolate, over so they look exactly like the bottom picture. Once the chocolate is solid again you can serve them.
5. If the champagne truffles are gifts for a holiday like Valentine’s Day, they can be put into clear bags or they can be in aluminum tins. Whatever the occasion, ribbons and bows are great. I hope you enjoy your champagne truffles, because this makes a ton for very cheap. If you give two out to each person for a wedding favor, if I remember right you should have enough for about 75-80 people!