Dark Chocolate Champagne Truffles

Instructions

1. Heat the cream in a medium saucepan over low heat until simmering.

2. Add the dark chocolate to a heatproof bowl and pour the cream over the chocolate.

3. Cover the bowl with plastic wrap and allow to stand for 5 minutes, stirring occasionally, until smooth. Stir in the champagne.

4. Transfer the chocolate to the refrigerator to cool for 1 hour or until firm.

5. Using a small melon-baller, form into 1-inch balls and place on a baking sheet lined with parchment.

6. Return the chocolate to the refrigerator for 15-20 minutes.

7. Melt the semi-sweet chocolate in the microwave at 30 second intervals, stirring in between until smooth.

8. Dip each truffle in the melted chocolate and allow the excess to drip off.