Heat the cream in a saucepan over medium low until simmering.

Pour the cream over the chocolate and butter until they're all incorporated.

Mix in the champagne. Set in the freezer for 1-2 hours until the mixture is firm.

Line a baking sheet with parchment paper.

Use a spoon or cookie scooper to portion the truffles into ball-sized portions.

Roll each ball in cocoa powder and serve immediately or place in an airtight container and keep in freezer until ready to serve. They might need to be re-rolled in cocoa powder when served.