White Chocolate and Champagne Possets with Shortbread Stars

White Chocolate and Champagne Possets

• 300 g white chocolate, small pieces or callets
• 400 g double cream
• 60 g icing sugar
• 100 g Champagne

Shortbread Stars

• 75 g plain flour, plus extra for dusting
• 55 g unsalted butter, diced
• 25 g vanilla sugar, plus extra for sprinkling (see tip)
• white chocolate shavings, for decorating
• edible gold stars, for decorating