In a saucepan over medium-low heat, gently simmer the champagne until it reduces to half its original volume. Remove from heat and allow to cool to room temperature.
Place the white chocolate and heavy cream in a microwave safe bowl and heat using high power in 20 second increments, stirring between heat cycles, until chocolate cream mixture is fully melted and smooth.
Add 2 tablespoons of the champagne reduction to your chocolate mixture and mix well until fully incorporated. The mixture will be very wet, this is okay. (Save remaining reduction for future recipes, it can be frozen if desired).
Cover the bowl and chill in the refrigerator for at least one hour.
When chocolate mixture is fully chilled, create truffle balls using a small cookie scoop or melon baller with a spring release. Place truffles on a parchment lined baking sheet. When all of the mixture is scooped, return your baking sheet to the refrigerator for another 30 minutes so the truffles can re-firm.
When the truffles are fully chilled, place the candy melts or almond bark in a microwave safe bowl and heat using high power in 20 second increments, stirring between heat cycles, until fully melted and smooth.
Drop the truffles into the melted bark. Use a fork to move the ball around a bit, then scoop it out and set it your lined baking sheet. Before the bark sets, top with gold sprinkles. Store truffles in the refrigerator until ready to serve.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.ALMOND BARK/CANDY MELTS/CHOCOLATE MELTING OPTIONS:Microwave: use a microwave safe bowl and heat chocolate in 20 second increments, stirring between heat cycles until smooth.Stovetop: melt chocolate over low heat, stirring constantly, remove from heat as soon as chocolate is melted; double boiler can be used if desired.Slow Cooker: add chocolate to oven safe dishes or a crock pot divider and place in slow cooker (mason jars work well for this); cover, set to low for 1 - 2 hours, stir before using. You can melt multiple types of chocolate at once using this method.