Measure out your chocolate into a medium heat-safe bowl. Set aside.
Heat heavy cream in a small heavy-bottomed saucepan on medium heat, stirring constantly until cream reaches 185-190℉ on a candy thermometer. It will be just about to boil, so you should start to see small bubbles on the surface.
Remove cream from heat and immediately pour over the chocolate in its bowl. Let sit for a couple of minutes, then whisk the mixture until all the chocolate is melted.
Then stir in the champagne and rosewater. Chocolate should be smooth and silky.
Allow to cool at room temperature for about 45-60 minutes, stirring occasionally. Then cover the bowl loosely with plastic wrap (or a plate) and chill in refrigerator until well set — at least 2 hours or overnight.
Scoop with a small cookie scoop (or a spoon) into 1T-sized balls. Roll in cocoa powder. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to a month.
Notes
*For a dairy-free version, try coconut cream!**Want to skip the booze? You can simply leave it out. Even with just the rosewater, these truffles will be delicious!