Makes 25 truffles
I love chocolate truffles. The outside crunch of the shell combined with the cramy and rich texture of the filling is the perfect way to finish a great Thanksgiving Dinner, or any dinner! The added depth of flavor you get from the Zinfandel wine makes these truffles exceptional.
- 1/8 pound Butter
- ½ cup Zinfandel, reduced to 2 Tablespoons
- 1 pound Chocolate, Bittersweet (the best quality you are willing to purchase)
- 3 Tablespoons Sugar
- 1 cup Heavy Cream
- 1 pound Chocolate for dipping, bittersweet (the best quality you are willing to purchase)
- Chop the first pound of chocolate into small pieces and place in a double boiler with the water slowly simmering. Meanwhile place cream, butter and sugar in a small sauce pan over medium heat and bring just to a simmer and then remove from the heat. Add the chocolate to the warm cream mixture and whisk until smooth. Add the Zinfandel reduction and mix until smooth. This is called “ganache”. Allow to cool, then place in the refrigerator to make sure the mixture is very firm.
- Chop into small pieces the 2nd pound of chocolate (for dipping) and place in a double boiler until ¾ of the chocolate is melted. Remove from the heat and stir until it is almost fully melted.
- Using a small sorbet scoop, or a teaspoon, scoop 1 ounce or smaller portions and roll into a ball. Briefly using a thin pronged fork or a chocolate truffle dipping fork, dip and remove the ganache “ball” from the chocolate and place on parchment paper and allow to harden for at least 1 to 2 hours.
- Serve at room temperature.