📖 Instructions

1. Chop the White Chocolate: Finely chop 12 ounces of high-quality white chocolate and place it in a heatproof bowl. The smaller the pieces, the faster and more evenly it will melt.
2. Heat the Cream: In a saucepan, heat 1/2 cup of heavy cream over medium heat. Bring it just to a simmer—you'll see small bubbles forming around the edges. Be careful not to boil the cream, as this can affect the texture of the ganache.
3. Make the Ganache: Pour the hot cream over the chopped white chocolate. Let it sit for about a minute to allow the heat to melt the chocolate. Then, gently stir the mixture with a spatula, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth. If you notice some pieces of chocolate remain unmelted, the gentle heat from the cream will take care of it in a few minutes.
4. Add Champagne and Rose Water: Stir in 2 tablespoons of champagne (or sparkling wine) and 1 teaspoon of rose water. Mix well until everything is fully incorporated. Be cautious, adding the liquids gradually to ensure the mixture remains smooth and doesn't split.
5. Chill the Ganache: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the ganache is firm enough to scoop.
6. Prepare for Rolling: Line a baking sheet with parchment paper. This will prevent the truffles from sticking and make it easier to transfer them later.
7. Scoop the Truffles: Use a small spoon or melon baller to scoop out small portions of the chilled ganache. Aim for about 1-inch balls.
8. Roll into Balls: Gently roll each portion of ganache between your palms to form a smooth ball. Don't worry if they're not perfectly round; a rustic look can be quite charming. Place the rolled balls on the prepared baking sheet.
9. Chill Again: Place the baking sheet with the truffle balls in the freezer for about 15-20 minutes. This will firm them up further, making them easier to handle during the coating process.
10. Prepare the Coating: Place your chosen coating in a shallow dish. Consider using cocoa powder, powdered sugar, crushed freeze-dried raspberries, or finely chopped nuts. You can even use melted chocolate if you're feeling adventurous!
11. Coat the Truffles: Remove the truffle balls from the freezer, working in batches to prevent them from softening too quickly. Roll each truffle in the coating until it's completely covered.
12. Optional: Decorate (if using melted chocolate): If you want to drizzle the truffles with melted chocolate, do so now. Place the coated truffles back on the parchment-lined baking sheet.
13. Chill to Set: Refrigerate the coated truffles for another 15-20 minutes to allow the coating to set completely.
14. Serve and Enjoy: Remove the truffles from the refrigerator about 10-15 minutes before serving. This will allow them to soften slightly, enhancing their creamy texture. Arrange them on a pretty platter and watch them disappear!