Using a melon baller or a small spoon, scoop out portions of the chilled truffle mixture and shape them into 1-inch balls by rolling them between your fingers. Body meat and small claws are left on shell. Gently heat 1/2 cup of Champagne in a small saucepan till it simmers. Heat the whipped cream or coconut milk, either on the stove or in the microwave, just until it begins to boil. Beat one-half cup thick cream till stiff; add one-fourth tablespoon granulated gelatine soaked in one-half tablespoon chilly water and dissolved in a single and one-half tablespoons boiling water, then add one and one-half tablespoons vinegar. Editor’s tip: If the mixture begins to separate, beat it with a mixer for 30 seconds to bring it again together. Dip Oreo balls in white chocolate, sprinkle with crushed candy canes and set back on baking sheet to arrange.