Ingredients:

  • 9 oz high-quality white chocolate bars, finely chopped
  • 1/3 cup heavy whipping cream (36% fat)
  • 1/4 cup champagne or Prosecco
  • 1 tbsp unsalted butter, room temperature
  • 1/2 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • 10 oz white chocolate melting wafers
  • 1 tbsp edible gold luster dust
  • 1 tsp star-shaped gold sprinkles
  • 1/2 tsp clear alcohol or lemon extract

Instructions:

  1. Place the champagne in a small saucepan over medium heat. Simmer until reduced by half to approximately 2 tablespoons. Remove from heat.
  2. Place finely chopped white chocolate in a heat-proof bowl. Heat heavy cream in a saucepan until it begins to simmer, then pour over the chocolate. Let sit for 3 minutes, then whisk until smooth.
  3. Whisk the reduced champagne, room temperature butter, vanilla extract, and sea salt into the warm ganache until emulsified. Cover the surface with plastic wrap.
  4. Refrigerate the mixture for at least 4 hours until firm enough to scoop.
  5. Use a small cookie scoop to portion the ganache into 1-inch balls. Roll quickly between palms and place on a parchment-lined baking sheet. Chill for 20 minutes.
  6. Melt white chocolate wafers in 30-second intervals in the microwave. Dip chilled truffles into the coating using a fork, tapping off excess. Let set.
  7. Mix gold luster dust with clear alcohol to create a paint. Use a food-safe brush to splatter gold over the truffles and garnish with star sprinkles.