Ingredients:

  • 250g (9 oz) High-quality white chocolate, finely chopped
  • 60ml (1/4 cup) Heavy cream (minimum 36% fat)
  • 45ml (3 tbsp) Champagne or Sparkling Wine (dry/Brut preferred)
  • 15g (1 tbsp) Unsalted butter, softened to room temperature
  • 1/2 tsp Vanilla bean paste
  • 100g (1/2 cup) Extra-fine white sanding sugar
  • 1 tsp Edible gold luster dust

Instructions:

  1. Place finely chopped white chocolate and softened butter in a heat-proof glass or stainless steel bowl.
  2. In a small saucepan, bring the heavy cream to a gentle simmer over medium heat. Do not let it reach a rolling boil.
  3. Pour the hot cream over the chocolate and butter. Let sit undisturbed for 2 minutes to melt the cocoa butter.
  4. Gently whisk from the center outward until the emulsion is glossy and smooth.
  5. Slowly fold in the champagne and vanilla bean paste until fully incorporated.
  6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache. Refrigerate for at least 2 hours until firm.
  7. Scoop 1-inch portions using a melon baller and roll into spheres between your palms.
  8. Immediately roll each truffle in a mixture of sanding sugar and gold luster dust until fully coated.