Place the chopped white chocolate in a medium heat safe bowl. Set aside.

Pour 1/2 cup of champagne into a small saucepan. Gently heat over medium heat until it simmers. Simmer for 10 minutes or until you have 1/4 cup of concentrated champagne.

Remove from heat and pour into a bowl.

Pour the heavy cream into the same saucepan and heat over
medium heat until it starts to simmer. Remove from heat and pour over the chopped chocolate.

Let the heavy cream soften the chocolate for one minute. Whisk everything
together until the chocolate is melted. The mixture should be very thick.

Pour the reduced champagne into the white chocolate mixture and whisk until
smooth.

Add the butter and salt, and whisk until smooth.

Put a piece of plastic wrap on top of the filling mixture and
refrigerate firm enough to scoop, about 1 hour.

If your filling isn't firm enough, add the powdered sugar and mix well. Refrigerate for another hour.

Once it's firm enough use a teaspoon to form 1 inch balls. Roll the balls between your hands and refrigerate for 30 minutes.

Melt the white candy coating. Once melted use a fork to dip each truffle, tapping the fork on the side of the bowl to get excess candy off. Place on a parchment lined baking sheet. Immediately sprinkle with gold sprinkles.

Refrigerate for 15 minutes to firm up candy coating.

Store in refrigerator for up to 2 weeks.