MOET & CHANDON CHAMPAGNE TRUFFLES

Heat the cream and vanilla to the scalding point (i.e. just before it starts to boil). Add the Champagne and simmer for a minute to bring back to heat. Remove from the heat and immediately add the Chocolate Chunks, stirring well until all the chocolate has melted into the cream and you have a smooth and glossy ganache. Pour into a plastic container and allow to set in a cool place for a few hours or overnight.

Roll the truffles into bite-sized balls. Place these on a tray and into the fridge to set. You may need to roll them more than once to get a perfect shape. Once they have set, roll them in and dust them with cocoa to serve.