Ingredients

Step by step

1. Pour the prosecco into a small pan and bubble over a medium heat until reduced to 2 tablespoons – be sure to keep an eye on it as it will reduce quickly – then pour into a small bowl. Chop the dark chocolate into small chunks and place in a heatproof bowl. Add the cream, butter and sugar to a small pan (you can use the same one as before) and bring almost up to the boil, stirring over a gentle heat.
2. Pour the hot cream mixture over the chocolate, leave for 1 minute then stir gently until melted and smooth. Stir in the syrupy prosecco then transfer to a shallow dish to cool more quickly. Once cooled, cover and chill in the fridge for 2-3 hours or until thickened and firmed up. Take care not to over-set the mixture or it will become too hard to shape. 
3. Using your hands, shape the chocolate into about 18 balls and place on a tray lined with baking paper. Place in the freezer for 1 hour until firm again.
4. For the coating, chop the white chocolate and place in a heatproof bowl over a pan of barely simmering water. Leave to melt gently over a low heat. Remove the bowl from the hob and stir until smooth. The white chocolate shouldn't be too hot to the touch, but leave to cool for 10-15 minutes if necessary. 
5. One by one, use a fork to hold a truffle over the bowl and spoon the white chocolate over to coat, allowing the excess to drip off before returning to the lined tray. Once set, use a small, dry paintbrush to brush on small pieces of the gold leaf. Alternatively, spritz with edible glitter spray.
   
   *Use vegetarian prosecco if required.
   To store

   Keep in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months and defrost in the fridge overnight.

More edible gifts

Toffee Christmas trees

‘Mince pie’ fudge

Chocolate orange cantuccini biscuits