| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Unsalted Butter |
| 2 |
tb |
Heavy Cream |
| 8 |
oz |
Bittersweet Chocolate; broken into pieces |
| 1/4 |
c |
Cabernet Sauvignon; * see note |
|
|
Ground Toasted Walnuts; -or- |
|
|
Unsweetened Cocoa Powder |
INSTRUCTIONS
* The better the wine, the better the truffles.
In a small saucepan, bring butter and cream to a simmer. Remove pan
from heat, add chocolate. Stir until chocolate melts and mixture is
smooth.
Transfer mixture to a bowl and refrigerate until firm. Using a
teaspoon or melon baller, form mixture into balls about 1-inch in
diameter. Roll balls in walnuts or cocoa powder.
Store truffles in refrigerator, but allow to stand about 20 minutes
at room temperature before serving. Makes about 20 truffles. Lasts
for about a week covered in the refrigerator and freezes well, too.
Carl's Comments: I prefer the melon baller because it makes such
uniformly round shapes. I also use the walnuts rather than cocoa
powder, smashing the walnuts until they are about the same size as
finely chopped garlic. Do not attempt to operate a motor vehicle or
use heavy equipment after scarfing a plate of these!!
Serving Suggestion: Open a bottle of your finest Cabernet to make the
truffles. Vacu-Vin the bottle and save it to accompany the truffles
when they're ready to eat. This is one of the greatest taste treats
of the century, folks. Also try adding some thin slices of asiago
cheese along with some apple, pear, and nectarine slices to your
serving plate!!
Credit Where It's Due Department: The above recipe from Cakebread
Cellars
1995 Wines & Recipes.
Recipe by: "Sheep in wolf's clothing." <geenen@EASI.COM>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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