Champagne reduction:

Cup of Yum
1. Reduce champagne: Pour the champagne into a small saucepan. Bring to a boil, reduce the heat to medium and simmer until reduced down to ¼ cup, about 8-10 minutes. Let cool completely at room temperature.¾ cup champagne or sparkling wine

Ganache:

1. Chop the chocolate very finely and place it in a bowl.9 oz dark chocolate
2. Heat the cream in a small saucepan until almost steaming, don't let it simmer or boil. Pour over the chocolate and let stand for 2 minutes.½ cup heavy cream
3. Stir slowly with a rubber spatula until the ganache is perfectly smooth.
4. Add butter and 4-5 tablespoons champagne and stir to combine.1 teaspoon unsalted butter
5. Let cool slowly at room temperature. When completely cool, cover with plastic foil and refrigerate for at least 3-4 hours or until firm. I prefer to leave it overnight.

Sugar-coating:

1. Color sugar: Place the sugar in a zip-lock freezer bag. Add a few drops of food coloring. Close the bag well and knead the color into the sugar. Add more food coloring if you find it necessary. Place the colored sugar on a large plate.⅓ cup granulated sugar + a few drops of pink or red food coloring

Form the truffles:

1. Roll truffles: Scoop small amounts of ganache with a teaspoon and roll the truffles; they should be about the size of a smaller walnut; you will have about 30.
2. Coat with sugar: Wash your hands with water every 4-5 balls or so. Once all the truffles are ready, roll them into the colored sugar.
3. Keep refrigerated in airtight containers. They will keep for at least 2 weeks.