Ingredients:

  • 9 oz high-quality white chocolate, finely chopped
  • 1/3 cup heavy cream (minimum 36% fat)
  • 2 tbsp Marc de Champagne or Prosecco
  • 1 tbsp unsalted European-style butter, room temperature
  • 1/8 tsp fine sea salt
  • 8 oz dark chocolate (60% cacao)
  • 2 tbsp edible gold luster dust
  • 1/4 cup dehydrated raspberry powder

Instructions:

  1. Place chopped white chocolate in a medium bowl. Heat heavy cream in a saucepan until it begins to simmer (180°F). Pour hot cream over chocolate and let sit for 5 minutes. Stir in small circles from the center to emulsify, then incorporate champagne, butter, and salt.
  2. Cover ganache with plastic wrap directly on the surface. Refrigerate for 3 hours until firm. Use a small scoop to form 1-inch balls, roll quickly between palms, and place on a parchment-lined tray. Freeze for 20 minutes.
  3. Melt dark chocolate using a double boiler or microwave. Dip chilled ganache balls into the melted chocolate using a fork. While wet, decorate with gold luster dust or dehydrated raspberry powder. Let set until firm.