My delectable champagne dessert ideas showcase tasty champagne-infused treats perfect for anniversaries, Valentine’s Day, or New Year’s Eve. From elegant cakes and tarts to decadent truffles and macarons, these stunning confections are sure to leave a lasting impression. Celebrate life’s special moments with luscious desserts made with champagne that bring sparkle to every occasion.
See my best Valentine's Day desserts and easy party desserts for more celebratory sweets.
Jump to:
- 1. Champagne Macarons
- 2. Strawberry Champagne Pannacotta
- 3. Champagne Star Sugar Cookies
- 4. New Year's Champagne Jello Shots
- 5. Pink Champagne Cake
- 6. Champagne Truffles
- 7. Champagne Cupcakes
- 8. Champagne Gummies
- 9. Chocolate Champagne Tarts
- 10. Champagne Sorbet
- 11. Berries with Champagne Cream
- 12. Champagne Cake Balls
- 13. Strawberry Champagne Trifle
- 14. Mimosa Butter Cookies
- 15. Chocolate Champagne Mousse Cake
- 16. Champagne Cheesecake
- 💭 Tips For Making The Best Glitzy Champagne Desserts
- 📖 Recipe Card
- 16 Best Champagne Dessert Ideas: Bubbly, Glitzy Treats for Valentine's Day, New Years & Celebrations!
- 💬 Comments & Reviews
Elevate your next celebration with these champagne dessert ideas that add a sparkling twist to classic sweets. Perfect for New Year’s Eve, Valentine’s Day, or weddings, these recipes include elegant champagne macarons, cakes, cookies, truffles, and more.
Each treat combines the subtle, sophisticated flavor of champagne with indulgent textures and stunning presentation. Whether you’re impressing a date or serving guests at a party, these champagne desserts are the perfect way to toast to life’s sweetest moments.
1. Champagne Macarons
These champagne macarons are as beautiful as they are delicious. They're the perfect two-bite dessert with two light, crisp vanilla cookie shells sandwiched with champagne buttercream frosting.
2. Strawberry Champagne Pannacotta
Delicate and creamy, this no-bake panna cotta combines fresh strawberries with the light, sparkling flavor of champagne. It's a perfect dessert for dinner parties or a romantic date night, and you don't even have to turn on your oven.
3. Champagne Star Sugar Cookies
These buttery cookies are shaped like stars and infused with champagne for a subtle sparkle in every bite. Perfect for celebrations, they're as fun to eat as they are to look at.
4. New Year's Champagne Jello Shots
Bring the party to life with these festive champagne jello shots topped with edible glitter. They're a fun and boozy treat that is great for New Year's Eve parties or any celebration.
>>>See All Of My Tasty Recipes Here!<<<
5. Pink Champagne Cake
Light, fluffy, and subtly sweet, this pink champagne cake has layers of moist sponge cake with sparkling champagne baked right into the batter. It slices beautifully, making it a stunning centerpiece for weddings, bridal showers, or Valentine's Day.
6. Champagne Truffles
Chocolatey and rich, these champagne truffles have a creamy, sweet center with a hint of bubbly flavor. These stunning bite-sized treats are perfect for gifting.
7. Champagne Cupcakes
Soft and moist, these champagne-infused cupcakes are topped with creamy homemade sparkling wine frosting. These crowd-favorite cupcakes are always a hit at adult birthday parties.
8. Champagne Gummies
These homemade champagne gummies have a sparkling burst of flavor in every bite. They're playful sweet treats for adults made with simple ingredients you can make in any shape with the right mold.
9. Chocolate Champagne Tarts
Luxuriously rich chocolate ganache fills these tarts, enhanced by the subtle sparkle of champagne. An irresistible pairing of chocolate and sparkling wine in one decadent dessert.
10. Champagne Sorbet
Bursting with the crisp taste of champagne, this sorbet is a sophisticated palate cleanser or summer dessert. It's light and refreshing with a flavor that will keep you coming back for more.
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>>>See All Of My Tasty Recipes Here!<<<
11. Berries with Champagne Cream
Fresh, juicy berries are paired with a luscious champagne-infused cream for an elegant and refreshing dessert. It's simple yet perfect for special occasions.
12. Champagne Cake Balls
These bite-sized treats feature rich cake mixed with champagne and strawberries dipped in a white chocolate coating. You can easily add a decorative popsicle stick or a lollipop stick to make them into cake pops.
13. Strawberry Champagne Trifle
Layers of strawberries, champagne-soaked cake, and champagne-infused whipped cream make this trifle a show-stopping dessert. I love that you can use homemade white cake mix or boxed cake mix from the store, and it turns out delicious either way.
14. Mimosa Butter Cookies
These buttery cookies are inspired by the classic mimosa, flavored with champagne, orange juice, and orange zest. They’re an irresistible pairing with coffee or champagne.
15. Chocolate Champagne Mousse Cake
Celebrate in style with this champagne mousse cake, featuring a rich chocolate champagne base topped with layers of chocolate and champagne mousse. Its elegant texture and subtle champagne flavor make it an irresistible dessert for holidays or celebrations.
16. Champagne Cheesecake
This cool and creamy champagne cheesecake is the stuff sweet dreams are made of. The velvety champagne filling combines eggs, cream cheese, vanilla extract, champagne, and sour cream.
In a large bowl, combine heavy whipping cream, powdered sugar, cornstarch, and butter to mix up your own champagne whipped cream to top it all off.
>>>See All Of My Tasty Recipes Here!<<<
💭 Tips For Making The Best Glitzy Champagne Desserts
- Don't buy expensive champagne. Cooking champagne gets rid of a lot of the subtle notes you may taste in a pricy bottle of champagne. To get your money's worth, it's better to drink the nice bottle and get a cheap bottle for baking.
- Complementary flavors. Citrus or berries like strawberries and raspberries pair beautifully with the flavor of champagne. White chocolate or dark chocolate pair exceptionally well, too.
- Make a champagne reduction. For a strong champagne flavor, gently simmer the champagne over medium-low heat until it thickens and reduces about halfway. Don't reduce it too much, or the champagne will become bitter. Then, you can brush the reduction over baked goods for a burst of flavor.
- Light or no-bake desserts. The light and bubble flavor of champagne works well in mousses, panna cottas, sorbets, and gelatin-based treats with a light, airy texture. If the dessert is served cold, make sure you let it chill in the fridge for 12-24 hours to really let the flavors meld.
Ready to add a little bubbly to your desserts? Tell me which champagne recipes caught your eye and how you’ll use them to make your next event extra special.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
16 Best Champagne Dessert Ideas: Bubbly, Glitzy Treats for Valentine's Day, New Years & Celebrations!
Ingredients
Vanilla Macaron Shells
- 125 grams almond flour
- 125 grams confectioners sugar
- 100 grams egg whites (room temperature)
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 80 grams sugar
- gold sugar sprinkles (optional for decoration)
Champagne Reduction
- ½ cup champagne (or prosecco, or sparkling wine)
Champagne Buttercream
- ½ cup butter (room temperature)
- 1¾ cup confectioners sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1-2 tablespoon champagne reduction (or more, if needed)
(Optional) Champagne Berry Jam
- 1 cup berries (cleaned and mashed)
- ½ cup champagne
- 4-5 tablespoon sugar
(Optional) White Chocolate Ganache Filling
- 1⅓ cup white chocolate chips (or chopped white chocolate)
- ½ cup heavy cream
- 1-2 teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make the Champagne Reduction
- Pour ½ cup champagne into a small saucepan and bring it to a simmer over medium-high heat.
- Once simmering, reduce the heat to medium and let the champagne simmer for about 10 minutes, or until it has reduced by half.
- Remove the saucepan from the heat and allow the champagne to cool completely while you make the macarons.
Make The Macarons
- In the bowl of your food processor, add the 125 grams almond flour and 125 grams confectioners sugar.
- Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl. Set aside.
- In the bowl of your stand mixer, use the whisk attachment to beat 100 grams egg whites at medium speed until foamy.
- Add ¼ teaspoon cream of tartar and keep beating until you have soft peaks.
- Very gradually add 80 grams sugar while continuing to mix.
- Once all of the sugar has been incorporated, add the ½ teaspoon vanilla extract and continue mixing at medium-high speed until you have stiff peaks.
- Scoop ⅓ of the whipped egg mixture into your flour mixture and use a rubber spatula to gently fold it in until it is combined.
- Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a time, and gently folding in between each addition.
- After the last bit of the egg mixture has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons. *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.
Pipe The Macarons
- Once you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a storage bag with the corner cut off).
- Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making sure to space them at least ½-inch apart from each other.
- Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.
- Sprinkle with gold sugar sprinkles if desired.
- Allow the macarons to rest on the counter at room temperature for 30-60 minutes, or until they are dry to the touch and no longer tacky.
- While the macarons are resting, go ahead and preheat your oven to 300˚F (140˚C/Gas Mark 2).
- Once ready, bake the macarons for 15-18 minutes, or until the macarons don’t move if you tap on them slightly.
- Remove the macarons from the oven and let them cool on the baking sheet completely before removing them.
Make the Champagne Buttercream
- In a large mixing bowl, add ½ cup butter. I recommend butter that is between 68-70°F (20-21°C), and not so soft that you can easily indent it with your fingertip.
- Use a hand mixer or stand mixer to beat it for 1 minute until the butter has become light and fluffy.
- Add 1¾ cup confectioners sugar, ½ teaspoon vanilla extract, and 1 pinch salt and mix until thoroughly combined.
- Pour in a small amount of your 1-2 tablespoon champagne reduction and mix until combined. Keep adding more of the champagne reduction until you meet your desired consistency.
- Beat at medium-high speed for another minute.
Assemble The Macarons
- Scoop the buttercream into a piping bag with a round tip (or a storage bag with the corner cut off).
- Take one cooled macaron shell and pipe some buttercream into the center. Place a second macaron shell on top and gently press them together, forming a sandwich.
- Repeat this process with your remaining macaron shells and champagne buttercream.
- For best results, place the macarons into an airtight container in the fridge for 24 hours. Then, allow them to come up to room temperature and serve.
Notes
- You can make these macarons using any variety of champagne, prosecco, or sparkling wine. I made this batch of champagne macarons using Moscato d'Asti, a sparkling wine.
- While you can use a storage bag with the tip cut off, I recommend using a piping bag. I used a Wilton #12 for piping my macarons and an Ateco #829 (a large open star tip like Wilton 1M, but much larger) for the filling.
- You can make your champagne buttercream by using the champagne straight from the bottle and skipping the reduction process. However, reducing the champagne first helps it become more flavorful.
- Making your meringue could take several minutes. Don't rush it. Keep mixing until you have reached stiff peaks. When you lift the whisk out of the bowl, it should stick straight up and not droop down at all.
- Make the white chocolate ganache filling: Combine the white chocolate and heavy cream in a small bowl and microwave on high for 1 minute. Remove and set aside for 5 minutes. Add the 1-2 teaspoons of vanilla extract or condensed champagne, stir until all the white chocolate is melted, then set in the fridge while baking the macarons.
- Add a dollop of champagne berry jam in the center of the filling: Use 1 cup of cleaned and mashed berries (strawberries and raspberries are my favorite for filling these easy champagne macarons), ½ cup of champagne, and 4-5 tablespoons of sugar. Add the ingredients to a saucepan and simmer on low heat, stirring frequently, until thickened enough for piping into the cookies.
- Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready.
- If assembled, place your macarons into the fridge in an airtight container for up to 4 days.
- To freeze macaron shells: Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them.
- To freeze assembled macarons: Allow your macarons to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer. When ready, allow the macarons to thaw in the fridge for a few hours.
Angela Latimer says
It's my birthday and you can count on me hovering over hubby's shoulder as he makes some of my favorite champagne sweets! They're so delicious it's hard to choose where to start. ~ Angela