Ingredients:

  • 9 oz high-quality white chocolate couverture, finely chopped
  • 1/3 cup heavy whipping cream (36% fat)
  • 3 tbsp Brut Champagne or Prosecco (reduced from 6 tbsp)
  • 1 tbsp unsalted European-style butter, room temperature
  • 1/2 tsp pure vanilla bean paste
  • 12 oz dark chocolate (60% cocoa), chopped
  • 1 tsp refined coconut oil
  • 1 book edible 24k gold leaf sheets
  • 2 tbsp golden sanding sugar

Instructions:

  1. In a small saucepan over medium-low heat, simmer the champagne until it has reduced by half (from 6 tbsp down to 3 tbsp). In a separate pan, heat the heavy cream until it just reaches a simmer (approximately 185°F). Remove from heat and whisk the reduced champagne and vanilla paste into the hot cream.
  2. Place the chopped white chocolate in a heat-proof glass bowl and pour the hot cream mixture over it. Let sit for 2 minutes to melt, then stir gently from the center outward until a smooth emulsion forms. Stir in the room-temperature butter until fully incorporated. Cover with plastic wrap touching the surface and refrigerate for at least 3 hours until firm.
  3. Using a small melon baller or spoon, scoop 1-tablespoon portions of the chilled ganache. Roll quickly between your palms to form a smooth sphere. Place on a parchment-lined baking sheet and chill for another 30 minutes to firm up before the coating process.
  4. Melt 2/3 of the dark chocolate and the coconut oil in a double boiler until it reaches 115°F (46°C). Remove from heat and stir in the remaining 1/3 of the chopped chocolate to seed it, stirring until the temperature drops to 88°F (31°C).
  5. Using a dipping fork, dip each chilled truffle into the tempered dark chocolate. Allow excess to drip off and return to the parchment paper. While the chocolate is still tacky, apply small flakes of edible gold leaf and a sprinkle of golden sanding sugar. Let set at room temperature until the shell is snappy and matte-glossy.