To decorate your truffles using gold leaf, as in the picture, see this tutorial explaining how to apply edible gold leaf.
Yield: 36 champagne truffles
- 12 ounces white chocolate, chopped
- 1/4 cup heavy cream
- 2 ounces butter, softened to room temperature
- 1/4 cup champagne
- 1 pound white chocolate candy coating
- Edible gold leaf for decorating, optional
1. Place the chopped white chocolate in a medium heat-safe bowl.
2. Pour the heavy cream into a small saucepan and bring it to a boil over medium heat. Once boiling, 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.
3. Pour the champagne into the white chocolate mixture and whisk until it is incorporated. Add the butter, 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.
4. Once firm, use a candy scoop or a teaspoon to form small balls. Dust your hands with powdered sugar, and roll the balls between your hands to get them perfectly round.
5. 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 or foil-covered baking sheet.
7. Store Champagne Truffles in an airtight container in the refrigerator for up to two weeks, and let them come to room temperature before serving.
Variation: If you prefer a stronger champagne flavor, you can make a champagne reduction to use in the truffles instead. Take 1/2 cup of champagne and gently heat it in a small saucepan 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, let it come to room temperature before proceeding with the recipe as written.