Pour champagne into a small saucepan. Over medium heat, simmer champagne until it has reduced by half (to 3 Tablespoons). Remove from the heat and allow to cool completely. If making in advance, store in the refrigerator. (Allow champagne reduction to warm back to room temperature before using.)
For Truffle Filling:
Combine cream and chocolate in a medium heatproof bowl. Microwave on 30 second intervals, stirring after each interval, until melted and smooth. Stir in champagne reduction.
Allow truffle filling to set at least 4 hours in the refrigerator, or overnight at room temperature on your counter.
Once the truffle filling has set, scoop out truffles, about 1.5" each (see note). Place truffles on a baking sheet and refrigerate for at least an hour.
Once chilled, dust hands with cocoa powder (to keep the truffles from sticking) and roll each truffle into a ball. Return to the refrigerator.
For Truffle Coating:
Line a baking sheet with parchment paper and set aside.
In a small heatproof bowl, combine chocolate and vegetable shortening. Microwave on 30 second intervals, stirring after each interval, until melted and smooth.
Dip each truffle in melted chocolate, coating each completely, then set on the prepared baking sheet. Allow chocolate to set either at room temperature or in the refrigerator. (If you want to add sprinkles, make sure to do so before the chocolate sets.)Enjoy!
Notes
Note on scooping truffles: I use a small cookie scoop to portion out my truffles, like this one [here]. A scoop isn't a necessity, but the process is MUCH cleaner and you end up with truffles that are more uniform in size.