Ingredients:

  • 8 oz dark chocolate (60% cacao), finely chopped
  • 1/2 cup heavy cream (36% fat)
  • 3 tbsp champagne or prosecco
  • 1 tbsp unsalted butter, room temperature
  • 1 tsp invert sugar or light corn syrup
  • 6 oz white chocolate or extra dark chocolate, for dipping
  • 1 small vial edible gold leaf or gold luster dust
  • 2 tbsp white nonpareils

Instructions:

  1. In a small saucepan, simmer the champagne over low heat until it has reduced by half. In a separate pan, heat the heavy cream and invert sugar until it just reaches a simmer.
  2. Place the chopped chocolate in a heat-proof bowl and pour the hot cream mixture over it. Let sit for 2 minutes, then stir gently in concentric circles until glossy. Stir in the reduced champagne and softened butter.
  3. Cover the ganache and refrigerate for approximately 2 hours until firm but pliable.
  4. Using a melon baller, scoop the ganache and roll into 1-inch spheres. Place on a parchment-lined baking sheet.
  5. Melt the dipping chocolate using a double boiler. Dip each truffle into the melted chocolate, then immediately decorate with gold leaf and white nonpareils to represent bubbles.