Ingredients:

  • 225g high-quality white chocolate (at least 30% cocoa butter), finely chopped
  • 80ml heavy cream (36% fat)
  • 120ml Brut Champagne or Prosecco
  • 15g unsalted European-style butter, room temperature
  • 0.75g fine sea salt
  • 340g white chocolate couverture for dipping
  • 5g edible gold luster dust
  • 30g fine sanding sugar

Instructions:

  1. Simmer the Champagne in a small saucepan over medium-low heat until it reduces to approximately 2 tablespoons (30ml) of concentrated liquid.
  2. Place finely chopped white chocolate in a heat-proof bowl. Bring heavy cream to a simmer and pour over the chocolate; let sit for 2 minutes before stirring from the center outward to create a smooth emulsion.
  3. Gently whisk the Champagne reduction, softened butter, and sea salt into the ganache. Cover the surface with plastic wrap and refrigerate for at least 4 hours until firm.
  4. Portion the ganache into 1-inch balls using a melon baller. Roll quickly between palms and place on parchment paper.
  5. Temper the coating chocolate using a double boiler until it reaches 82°F-84°F. Dip each chilled truffle into the chocolate using a dipping fork.
  6. Tap off excess chocolate, place on parchment, and lightly dust with edible gold or roll in sanding sugar before the shell sets. Allow to harden at room temperature.