Place the chopped semisweet chocolate in a medium-size bowl. Set aside.
Combine the heavy cream and sugar in a saucepan and bring the mixture to a boil over medium-high heat, stirring occasionally. Immediately pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute, then gently whisk until the chocolate has melted.
Pour the champagne into the chocolate mixture and whisk gently until incorporated. Cover with plastic wrap and refrigerate for 4–5 hours, or overnight.
Using a small ice cream scoop, scoop the chilled mixture into balls onto a baking sheet. Refrigerate the truffles for 2 hours. Place all but a 1/2 cup of the chocolate chips into a heat-safe bowl. Set aside.
Bring 3–4 cups of water to a boil in a saucepan. Turn off the heat and place the bowl with the chocolate chips on top of the saucepan. Let it sit for 3–5 minutes. Lightly whisk the chocolate chips until melted. Remove the bowl from the saucepan, add the reserved 1/2 cup of chocolate chips, and whisk until completely melted.
Dip the truffles in the melted chocolate and place them on a baking sheet lined with a new piece of parchment paper. Let the truffles sit until the chocolate has completely hardened. Serve immediately or cover and refrigerate for 2 days.
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