Indulge in the rich flavors of chocolate truffles infused with Cabernet Sauvignon. These opulent treats are ideal for wine and chocolate connoisseurs.
Ingredients: 12 oz semisweet chocolate, finely chopped. 1/2 cup heavy cream. 1/4 cup Cabernet Sauvignon wine. 2 tbsp unsalted butter, at room temperature. 1/2 cup cocoa powder, for rolling.
Instructions: Put the chopped semisweet chocolate in a bowl that can handle heat. Put the heavy cream in a small saucepan and heat it over medium-low heat until it begins to simmer. Take it off the heat. Add the hot cream to the chocolate chips. Do not touch it for two minutes. Mix the chocolate and cream together slowly until it's smooth and well mixed. Mix the Cabernet Sauvignon wine into the chocolate mixture and make sure it's all mixed in. Small pieces of unsalted butter should be added to the chocolate mix. It's ready when the butter melts and the mixture is smooth and shiny. You should put the bowl in the fridge for at least 4 hours, or until the mixture is firm enough to scoop. Scoop out small amounts of the chilled chocolate mixture with a small spoon or a melon baller and roll them into balls. Line a baking sheet with parchment paper and put the truffle balls on it. Take the cocoa powder and put it in a shallow dish. Then make all the truffle balls. Cover all of the truffle balls with cocoa powder by rolling them in it. Store the truffles in the fridge until you're ready to serve them in a container that won't let air in.
Prep Time: 20 minutes
Cook Time: 10 minutes
Arnold McLean