Ingredients:

  • 340g high-quality white chocolate couverture, finely chopped
  • 80ml heavy whipping cream (minimum 36% fat)
  • 120ml Brut Champagne or Sparkling Wine
  • 15g unsalted butter, room temperature
  • 0.75g fine sea salt
  • 200g white chocolate melting wafers
  • 15g edible gold leaf or gold sanding sugar
  • 5g freeze-dried raspberry powder

Instructions:

  1. In a small saucepan over medium heat, simmer the champagne until reduced to 30ml (2 tablespoons). Set aside to cool.
  2. Place chopped white chocolate in a glass bowl. Heat heavy cream until it begins to simmer, then pour over chocolate. Let sit for 2 minutes before stirring until smooth.
  3. Incorporate the champagne reduction, butter, and salt into the chocolate mixture until glossy.
  4. Press plastic wrap onto the surface and refrigerate for 2 hours until firm.
  5. Scoop 1-inch balls, roll between palms, and place on parchment paper.
  6. Melt coating chocolate, dip each truffle using a fork, and garnish with gold leaf before the shell sets.