Ingredients:

  • 120ml Brut Champagne or sparkling wine
  • 15ml granulated sugar
  • 340g high-quality white chocolate, finely chopped
  • 60ml heavy cream (minimum 36% fat)
  • 30g unsalted butter, softened
  • 1 pinch fine sea salt
  • 280g dark chocolate couverture (60-70% cacao)
  • 5g edible gold luster dust
  • 15g gold star sprinkles

Instructions:

  1. In a small saucepan over medium-low heat, simmer the champagne and sugar until reduced to exactly 30ml (2 tablespoons) of concentrated syrup.
  2. Place chopped white chocolate in a heat-proof glass bowl. Heat heavy cream in a saucepan until simmering, then pour over the chocolate. Let sit for 2 minutes before stirring from the center until smooth.
  3. Incorporate the champagne reduction, softened butter, and sea salt into the white chocolate mixture. Stir until glossy.
  4. Press plastic wrap against the surface of the ganache and refrigerate for 3 hours until firm.
  5. Scoop the chilled ganache into 1-inch rounds using a melon baller. Roll quickly between palms and place on a silicone mat. Chill for 20 minutes.
  6. Temper the dark chocolate by melting two-thirds to 46°C (115°F), then stirring in the remaining third until the temperature drops to 31°C (88°F).
  7. Dip each ganache ball into the tempered dark chocolate. Once set, use a food-safe brush to apply gold luster dust and garnish with gold star sprinkles.