White Chocolate-Coated Champagne Truffles

• 1/2 pound good-quality white chocolate for coating

1. Make 40 truffles according to the recipe for chocolate-port wine truffles, using champagne instead of port.
2. Chill them thoroughly.
3. Break the chocolate in pieces and melt in the top of a double boiler or in a microwave oven.
4. Remove the melted chocolate from the heat or the oven and allow it to cool to tepid, 90 to 100 degrees, stirring it from time to time.
5. Drop the truffles one at a time into the melted chocolate, then quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off.
6. Arrange on a sheet of waxed paper on a baking sheet and refrigerate at least two hours, until firm and cold.

coating

Taken from cooking.nytimes.com/recipes/4913 (may not work)