BCL - Dark Chocolate Cabernet Truffles Tasty Recipes

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Dark Chocolate Cabernet Truffles

"A decadent darkish chocolate truffle that goes superb with red wine."

Ingredients :

• 1/3 cup heavy whipping cream
• half of teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons Cabernet Sauvignon wine
• 6 (1 ounce) squares semisweet chocolate, chopped
• 1 tablespoon unsalted butter, room temperature
• 1/4 cup unsweetened cocoa powder

Instructions :

Prep : 20M	Cook : 12M	Ready in : 2H30M

• Combine cream, vanilla extract, and salt collectively in a saucepan; convey to a boil. Stir wine into cream aggregate and eliminate from warmth.
• Stir semisweet chocolate into cream aggregate until completely melted. Stir butter into combination till incorporated. Pour chocolate mixture right into a container, cover with plastic wrap, and refrigerate until corporation, at the least 2 hours.
• Line 2 baking sheets with parchment paper.
• Scoop the chocolate aggregate the use of a teaspoon or a melon baller and form into 1-inch balls. Place balls at the prepared baking sheets and refrigerate for 10 minutes.
• Remove from fridge and roll balls in cocoa powder to coat.

Notes :

• Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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