1. Prepare the Ganache Filling

• Heat the heavy cream in a medium saucepan over low heat until it just begins to simmer.
• Remove from heat and stir in the chopped white chocolate. Stir until completely melted and smooth.
• Add the softened butter, champagne, and salt. Mix until fully incorporated and silky.

2. Chill the Ganache

• Transfer the ganache to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to avoid forming a skin.
• Refrigerate for 1–2 hours, or until firm enough to roll into balls.

3. Shape the Truffles

• Once the ganache is set, use a small scoop or spoon to portion out about 1 tablespoon of ganache for each truffle.
• Roll the ganache into smooth balls with your hands and place them on a parchment-lined baking tray.
• Chill the truffle balls in the refrigerator for another 20–30 minutes to firm them up further.

4. Coat the Truffles

• Melt the white candy coating melts according to the package instructions, using a double boiler or microwave. Stir until smooth.
• Using a fork, dip each truffle into the melted coating, ensuring it’s fully covered. Let the excess drip off before placing it back on the parchment-lined tray.
• Allow the coating to set completely at room temperature.

5. Add Gold Leaf (Optional)

• If desired, use a small, dry brush or tweezers to apply edible gold leaf to the top of each truffle while the coating is still slightly tacky. Press lightly to secure the gold leaf in place.

6. Set and Serve

• Allow the coating to harden fully, then transfer the truffles to a serving dish or gift box. Enjoy or gift them for a memorable sweet treat!