Champagne Chocolate Truffles Recipe

Lightly butter an 8-inch loaf pan and line with a sling of parchment paper, leaving a few inches of overhang on two sides.

Combine the chocolate, cream, and a pinch of salt in a heatproof bowl and set it over a pan of simmering water. Make sure the water does not touch the bottom of the bowl.

Stir the mixture over the heat until just melted and smooth. Remove from the heat and whisk in the champagne.

Scrape the chocolate into the prepared loaf pan with a spatula and smooth the surface. Chill in the refrigerator for at least 8 hours or up to 24 hours, until set firmly.

Warm a knife in hot water, dry it off and then run it around the rim of the pan to loosen the chocolate block. Lift out the block using the parchment sling.

Trim the ends of the truffle to square them off if you want. Cut the block in half through the middle to make two squares. Cut each square into thirds and then cut into fourth to make cubes.

Coat the truffles with cocoa. Place the sifted cocoa powder in a bowl. Carefully toss each cube of cocoa powder.

Lightly brush or dab the surface of the gold leaf with your paintbrush to grab some of the gold leaves, and then dab it on the surface of the truffle.

Repeat until all the truffles have a little gold leaf on top.

Serve.