To create a champagne reduction (stronger champagne taste), simmer 1/4 cup champagne in small saucepan until half reduced (1/8 cup total). Set aside and allow to cool.
Heat heavy cream and chopped white chocolate in a saucepan over low heat until smooth.
Stir in champagne until smooth and creamy using rubber spatula.
Pour into bowl and cover. Place in refrigerator until firm.
Scoop out 1 tablespoon balls of truffles and roll into balls. Place on wax paper.
Place tray of truffles back into the refrigerator to firm up again.
Melt candy melts or white chocolate until smooth. Dip each truffle into the candy coating and set on wax paper. Allow to cool.