Champagne Brigadeiro and White Chocolate Walnut Truffles

For the champagne brigadeiro, place the sweetened condensed milk and butter in a saucepan.

Cook over low heat, stirring until the mixture pulls away from the bottom of the pan.

Add the champagne and heavy cream, mix well, and set aside.

For the truffles, melt the white chocolate using a double boiler (bain-marie).

Add the butter and heavy cream to the melted white chocolate and stir.

Stir in the chopped walnuts and almonds and the whiskey (optional).

Refrigerate the mixture for 3 hours.

Remove from the refrigerator, roll the mixture into truffles, and coat them in powdered sugar.

Shape small portions of the brigadeiro mixture and roll them in the pearl sprinkles.