Reduction –

1. In a medium pot, simmer champagne over medium heat with the lid on, until the mixture reduces in half (1/4 cup). It should take about 10 minutes. You can check to see if it has reduced by pouring it and actually measuring the champagne. If it isn’t ¼ cup, it isn’t ready yet. Remove from heat. Transfer champagne to a bowl and set aside.

Truffles –

1. Place the chopped white chocolate and heavy cream into a medium heat-resistant bowl (metal works great for this) that sits above your pot, and add about 1 cup of water. The bowl CAN NOT touch the water. Heat the pot over medium heat. Continue to stir chocolate until the mixture has fully melted. It will look like the chocolate has separated and looks kind of chunky– this is okay! Remove from heat.
2. Remove 2 tablespoons from the champagne and add to the chocolate. (The remainder can be discarded.) Stir in the reduced champagne and mix until thoroughly disbursed. The mixture will be very wet at this point.
3. Transfer mixture to a small bowl, cover with plastic wrap and place in the fridge for at least 1 hour to firm up so it’s easier to work with.
4. Prep a baking sheet with parchment paper. Use a cookie scoop or spoon, scoop out about 1 tablespoon balls. Form balls as best as you can, and place it back in the fridge to set. I found it very difficult to maintain the ball shape as the truffles warm up very quickly when being handled. Allow it to chill for about 30 minutes-1 hour and try to roll the balls in your hand to smooth and shape it. I did place it back in the fridge to set it up one more time for about 30 minutes.
5. When you are ready, melt the almond bark in the microwave for 30 second increments, stirring in between each session, until the chocolate is fully melted.
6. Dip the balls into the chocolate, and scoop them out and place on a parchment lined baking sheet. If you are adding any sprinkles, add it now before the chocolate sets.
7. Once the chocolate sets you can serve or store.