Ingredients

1/4 cup champagne (at room temperature)

1 tbsp light colored corn syrup

6 oz milk chocolate, finely chopped

2 oz bittersweet chocolate, finely chopped

1 tbsp unsweetened cocoa

Directions

Combine first 4 ingredients in the top of a double broiler

Cook over simmering water until chocolate melts completely, stirring constantly

Pour mixture into a 9 inch pie plate and cover with plastic wrap

Refrigerate 2 hours or until firm

Scoop chocolate mixture with a spoon into 15 equal portions

Roll each portion into a ball

Place cocoa in a shallow bowl

Roll chocolate balls in cocoa to completely cover

Refrigerate until ready to serve