Ingredients:

  • 225g high-quality dark chocolate (60% cocoa), finely chopped
  • 120ml heavy whipping cream (minimum 36% fat)
  • 60ml Brut Champagne or Prosecco, room temperature
  • 15g unsalted European-style butter, softened
  • 15ml light corn syrup or mild honey
  • 100g Dutch-processed cocoa powder
  • 5g edible gold luster dust
  • 50g fine white sanding sugar

Instructions:

  1. Place finely chopped chocolate in a heat-proof glass bowl. Heat heavy cream and corn syrup in a small saucepan over medium heat until it reaches a gentle simmer. Pour the hot cream over the chocolate and let sit undisturbed for 3 minutes.
  2. Whisk the chocolate and cream in small concentric circles starting from the center until glossy. Add softened butter and whisk until incorporated. Gently fold in the room-temperature champagne until the mixture is uniform.
  3. Cover the bowl with plastic wrap, pressing it directly onto the ganache surface. Refrigerate for at least 4 hours. Once firm, use a small cookie scoop to portion spheres and roll quickly between cool palms.
  4. Sift cocoa powder into a bowl and mix with gold luster dust. Roll each truffle in the mixture to coat. Optionally dip a corner into sanding sugar for a sparkling finish.