People have champagne and chocolate together all the time. So why not have champagne in your chocolate?

RECIPE
makes 8

2 c heavy cream (divided into 1 c portions)
4 egg yolks
1/4 c sugar
2 oz champagne
6 oz bittersweet chocolate, cut into pieces

1. Heat 1 cup of cream on the stove until it starts to bubble. At the same time, melt your chocolate over a double boiler.
2. Beat the egg yolks and sugar together until thick and pale in color, about 3 minutes.
3. Slowly add the heated cream into the egg yolk/sugar mixture. Return the mixture to the stove and stir constantly until it registers 165° (to kill any salmonella) then immediately take off heat.
4. Add in the champagne and melted chocolate.
5. Whip the remaining cup of cream until thick and then fold it into the mixture.
6. Transfer the mixture to a pitcher or measuring cup with a spout, and fill 3/4 of the way up the champagne glass.
7. Chill for at least 6 hours or overnight.
8. Finish with whipped cream and shaved chocolate.