Ingredients

The following ingredients have 4 Servings
  • 12 ounces chopped white chocolate ((2 cups chopped))
  • 4 fl oz champagne ((1/2 cup))
  • 2 fl oz heavy cream ((1/4 cup))
  • 2 oz unsalted butter (at room temperature)
  • 1/8 tsp salt
  • 16 oz white candy coating melts ((2 2/3 cups))
  • 2 sheets edible gold leaf ( for decorating (optional))

Instruction

  • Place the chopped white chocolate in a medium heat-safe bowl.
  • Pour 1/2 cup of champagne into a small saucepan, and gently heat it over medium heat until it simmers. Let it simmer until it is reduced by half (so you end up with 1/4 cup), about 10 minutes. One you have 1/4 cup of concentrated champagne, remove it from the heat and pour it into a bowl.
  • Pour the heavy cream into the same small saucepan and heat it over medium just until it starts to simmer. Once simmering, immediately pour the hot cream over the chopped chocolate.
  • Let the cream soften the chocolate for one minute, then whisk everything together until the chocolate is melted. The mixture will be very thick.
  • Pour the reduced champagne into the white chocolate mixture and whisk until it is incorporated. Add the butter and salt, and whisk until smooth. Press a piece of plastic wrap on top of the white chocolate, and refrigerate until it is firm enough to scoop, about 1 hour.
  • Once firm, use a candy scoop or a teaspoon to form small 1-inch balls. Dust your hands with powdered sugar, and roll the balls between your hands to get them perfectly round. Refrigerate the truffles until firm.
  • Melt the white chocolate candy coating. Once completely melted and smooth, use a fork or dipping tools to dip each truffle in the white chocolate coating, and replace it on a parchment-covered baking sheet.
  • Refrigerate the tray to set the white candy coating, for about 15 minutes.
  • If you would like to decorate your truffles with edible gold leaf, anchor the gold leaf down with a small brush, and use a sharp knife to tear a small piece of gold leaf from the larger sheet. Transfer the piece of gold leaf on the tip of the knife to the truffle, and use the brush to gently brush/press it on the outer surface. Repeat with a few more small pieces of gold leaf until the truffle is decorated, then repeat with the rest of the candies.
  • Store Champagne Truffles in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, let them sit at room temperature for 20-30 minutes before serving.