8ouncessemi-sweet or dark chocolate, finely chopped
5tablespoonschampagne
10ounceswhite chocolate melting wafers
Sprinkles, for decorating
Instructions
Heat the heavy cream in a medium saucepan over low heat until it barely begins to bubble on the edges, or until it reaches 112-116 degrees F.
Place the chopped chocolate in a heatproof bowl and pour the cream over. Allow it to sit undisturbed for 5 minutes, then use a rubber spatula to gently stir it until it’s smooth. Stir in the champagne.
Let the mixture sit at room temperature for 45 minutes, then cover with plastic wrap and refrigerate for 4 hours, or overnight.
Dust the palms of your hands with cocoa powder or wear food-safe gloves. Scoop the chocolate out into 1 heaping teaspoon, then work quickly to roll it between your palms to shape it into a 1-inch ball. Place it on a baking sheet lined with parchment. Repeat with the remaining chocolate, dusting your palms with cocoa for each truffle to keep them from melting.
Freeze the unfinished truffles for 30 to 60 minutes.
Place the white chocolate wafers in a small glass mixing bowl and heat in the microwave at 50-percent power in 30-second intervals, stirring in between bursts until smooth.
Use two forks to dip each chocolate ball in the melted chocolate, allowing the excess to drip off. Place the dipped truffles on the baking sheet and decorate with sprinkles, if desired. Chill until set.
Notes
Store champagne truffles in an airtight container in the refrigerator for up to 1-2 weeks, or in the freezer for up to 2 months.If the ganache is too firm to scoop after you refrigerate it, let it sit at room temp for a few minutes.If the ganache gets too soft to shape while you’re working with it, pop it back in the fridge for a few minutes.