Champagne Truffles

Directions

• On the stovetop, fill a medium sized saucepan with 2 inches of water and bring to a low simmer. Place a heat proof bowl on top of the saucepan, making sure the bowl doesn’t touch the water.
• Add chocolate to the bowl, stirring constantly with a whisk until chocolate has melted. Add heavy cream and continue to whisk until the cream is combined with the chocolate. Remove from heat. Add champagne and continue until completely combined and mixture is smooth.
• Cover the bowl with plastic wrap and place in the refrigerator to chill for about an hour or until firm.
• Line a baking sheet with parchment paper or wax paper.
• Use a small cookie scoop to form 1 inch balls and place on baking sheet. Return to refrigerator for 15-20 minutes.
• In a microwave, melt additional 8 ounces of chocolate in 30 second intervals, stirring in between and until smooth.
• Using your hand, quickly roll each scooped truffle into a smooth ball. The heat from your hands will begin to melt the chocolate so very important to do this part fast.
• Using a fork, dip each truffle into the melted chocolate, allowing excess to drip off. Return the truffles to the baking sheet and immediately decorate with sprinkles, if desired.
• Store truffles in fridge until ready to serve.