Ingredients:

  • 1 cup Champagne or Prosecco
  • 1.5 tsp Unflavored powdered gelatin
  • 0.25 cup Granulated sugar
  • 6 oz High-quality white chocolate, finely chopped
  • 1.5 cups Heavy whipping cream, divided
  • 1 tsp Pure vanilla extract
  • 1 pinch fine sea salt
  • 0.5 cup Additional whipped cream
  • 1 tsp Edible gold leaf or gold sprinkles
  • 8 Fresh raspberries or Midnight Clock chocolate discs

Instructions:

  1. Bloom and Reduce the Champagne: In a small saucepan, sprinkle the gelatin over ½ cup of the champagne and let sit for 5 minutes. Add sugar and heat over low heat until dissolved. Remove from heat and stir in the remaining ½ cup of cold champagne.
  2. Melt the White Chocolate Ganache: Heat ½ cup of heavy cream until simmering, then pour over chopped white chocolate. Let sit for 2 minutes, then whisk until smooth. Stir in the champagne mixture, vanilla, and salt. Cool to room temperature.
  3. Whip and Fold: In a separate chilled bowl, whip the remaining 1 cup of heavy cream to stiff peaks. Gently fold one-third of the whipped cream into the chocolate base, then fold in the remainder using an 'under-and-over' motion.
  4. Set and Decorate: Pipe the mixture into 8 mini glasses. Chill for at least 4 hours. Before serving, garnish with additional whipped cream, gold leaf, and raspberries.