Ingredients:

  • 9 oz high-quality white chocolate, finely chopped
  • 1/3 cup heavy cream (36% fat)
  • 1/4 cup Brut Champagne, reduced from 1/2 cup
  • 1 tbsp unsalted butter, room temperature
  • 1/2 tsp pure vanilla bean paste
  • 8 oz white chocolate melting wafers
  • 2 tbsp edible gold leaf or gold lustre dust
  • 1/4 cup powdered sugar

Instructions:

  1. Simmer 1/2 cup of Champagne in a small saucepan over medium heat until it has reduced to 1/4 cup to concentrate the flavor base.
  2. Place chopped white chocolate in a heat-proof bowl. Heat heavy cream until simmering, then pour the cream and reduced Champagne over the chocolate. Let sit for 2 minutes, then whisk gently until smooth. Stir in room-temperature butter and vanilla paste.
  3. Press plastic wrap directly onto the ganache surface and refrigerate for 4 hours. Once firm, use a melon baller to scoop 1-inch rounds and roll them quickly into balls.
  4. Melt the white chocolate wafers. Use a fork to dip each chilled truffle into the coating. Before the coating sets, apply edible gold leaf or gold lustre dust. Optional: dust with powdered sugar.