I’ll wait for the gasps, applause, and compliments to die down.  So these champagne beauties were originally intended for the annual Christmas Cookie Competition, but a bout of holiday sickness kept me from entering (I suspect foul play).  So instead I treated my co-workers to these little lovelies and I must say they were a big hit.  Serving them in champagne coupes was just a fun touch that I couldn’t pass up.  One very important note for when you’re making these for yourself (as you should), make sure that you bring the cream + champagne + cognac mixture to a boil for a minute or two to let the alcohol completely cook out, otherwise your chocolate will never fully set and you’ll have one big old mess.  And since the recipe only calls for 1/4 cup of champagne you use the rest to toast and cheers with while you chow down on these sparkly treats.  Happy Holidays!

Champagne Truffles

Ingredients:
1/2 cup Heavy Cream
8 oz. Semisweet Chocolate, coarsely chopped
1/4 cup Champagne
1 Tbsp Cognac
Sanding Sugar

Directions:
1.  In a small saucepan, bring the cream, champagne, and cognac to a boil
2.  Pour boiling cream mixture in a medium mixing bowl with the chopped chocolate; let sit for 1 minute then stir until smooth
3.  Refrigerate chocolate for 1 hour
4.  Working quickly,use a melon baller and your hands (not too much, you don’t want to melt the chocolate) to roll 1-inch balls
5.  Dip each ball into the sanding sugar; place sugared balls on a parchment-lined baking sheet
6.  Refrigerate for 1 hour or overnight, serve in your favorite bar glasses and enjoy!