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.

Scoop large teaspoon-size amounts of the chocolate ganache and roll into bite-sized balls. Place on a lined tray and chill in the fridge to firm up. You may need to roll the truffles more than once to get a perfect shape. Once they have set, roll them in cocoa powder until coated, and dust with a little extra to serve.

Tip: If your hands get too warm to roll the truffles, keep a bowl of iced water nearby. Simply plunge your hands into the water for a few seconds to cool them down and dry before continuing.