Champagne Truffle Squares
- Line a 23x12cm (9x5in) dish or tin with clingfilm and set aside. Put the chocolate in a large heatproof bowl.
- Heat the cream in a pan until gently bubbling, then pour half over the chocolate, leave for 1 minute to melt a little, then mix with an electric whisk. Add the remaining cream and continue mixing until smooth and glossy. (Adding the cream in two parts prevents the mixture from splitting; if it does separate, whisk in a splash of cold cream to bring it back together). Stir in the fizz and vanilla.
- Pour the truffle mixture into the prepared tin. Smooth the top, then chill for at least 4 hours (or overnight) to set.
- Using a hot knife (dip in hot water then dry with kitchen towel), cut the truffles into bite-sized sqares. Chill until ready to eat. If you like, dust with cocoa powder, to prevent them from sticking, before arranging in mini cupcake cases.