Heat the cream and Vanilla Extract to 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 Decadent Hot 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 sifted icing sugar to dust and 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.

For different finishes, you can dust your truffles in NOMU Cocoa Powder, roll them in finely chopped nuts, or dip them in extra melted chocolate.

These make beautiful gifts. Simply pop them in a box and tie with Petersham ribbon.