Place the finely chopped white chocolate in a medium mixing bowl and set aside.

In a medium saucepan, combine heavy whipping cream and champagne over low-medium heat, stirring occasionally until smooth. Allow the mixture to come to a simmer and remove from heat immediately.

Pour mixture over the chopped chocolate and stir immediately until your chocolate ganache is smooth and silky.

Add the butter to the ganache, allowing the heat of the mixture to melt the butter as you stir. When fully combined, pour ganache into a separate container and allow it to chill inside the refrigerator for 45-60 minutes. Be sure not to allow the mixture to chill longer than 1 hour.

Towards the end of the chill time, begin to prepare your white melting chocolate by placing the wafers in another large boil for a stovetop double boiler set up.

Bring a pot of water to boil, occasionally stirring the melting wafers. When the mixture is almost silky smooth, add crisco and continue to stir. Set aside.

When chill time is complete, scoop the chocolate mixture using a 1 inch cookie scoop. Roll each scoop into a smooth, round ball using the palms of your hands and place on a baking sheet prepared with parchment paper.

Repeat this until you have used all of the mixture.

Dip each chocolate ball into the melted white chocolate using dipping tools or two forks. The chocolate should evenly and smoothly coat the ball on all sides.

When done, remove from melted chocolate and place back on parchment paper and top with sprinkles immediately. Repeat this for all truffles.

When all truffles are covered in white chocolate coating and sprinkles, return them back to the refrigerator to chill for an additional 30 minutes before serving.