Prep time : 30 mins
Chill for 1 - 2 hours
Yield : 24 truffles
• 8 ounces semi-sweet chocolate, roughly chopped
• 1/2 cup heavy cream
• 4 tablespoons Cellar 53 Independence Red Wine
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon espresso powder
• Small pinch of cayenne pepper (adds depth to flavor, not heat)
• Cocoa powder, for dusting
Place chopped chocolate in a large mixing bowl. Heat cream in a small saucepan over medium high,
just until it boils. Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar,
vanilla and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted.
(If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts
completely.) Cover bowl, then place it in refrigerator to set, 1 to 2 hours.
Line a baking sheet with parchment or wax paper and dust cocoa powder into a wide plate or pie dish.
With a small scoop, melon baller, or spoon, scoop chocolate and form it into a ball, then it roll in cocoa powder. Place on baking sheet, then repeat with remaining chocolate.
Refrigerate truffles for 30 minutes to set. Serve slightly chilled or at room temperature.
(Credit: Original recipe from Well-Plated/Imperial Sugar)
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