Ingredients:

  • 9 oz high-quality white chocolate, finely chopped
  • 1/3 cup heavy whipping cream (36% fat)
  • 3 tbsp Brut Champagne or dry Prosecco, room temperature
  • 1/2 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • 1/2 cup gold sanding sugar
  • 4 oz white chocolate melting wafers
  • 1 tbsp edible gold star sprinkles

Instructions:

  1. Place the chopped white chocolate in a heat-proof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 3 minutes.
  2. Gently whisk from the center outward until smooth. Stir in the Champagne, vanilla, and salt until fully incorporated.
  3. Cover the bowl with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 2 hours or until firm enough to handle.
  4. Use a small scoop to portion out mounds onto a parchment-lined baking sheet. Quickly roll the mounds between your palms to form smooth spheres.
  5. Immediately roll each truffle in gold sanding sugar or dip them into melted white chocolate wafers. Top with a single edible gold star before the coating sets.