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In a recent blog I talked about ganache. I provided a recipe for a ganache thin enough to use as a frosting. Well, one of my most popular chocolates is my cabernet cream truffle. I’d like to share a recipe so you can make a version of these treats yourself. They are lovely served for dessert with a glass of port or a cup of coffee.

You’ll need:

8 Oz really good quality dark or semisweet chocolate. If you check the label and it says “lecithin” and not “partially hydrogenated” you‘re on the right track.

1/4 C. plus 2 Tbsp. heavy cream
1/8 C. Cabernet or other red wine
1 Tbsp. softened butter
Powdered sugar, cocoa powder, chopped chocolate; anything you’d like to roll your truffles in (optional)

Chop the chocolate into very small pieces and place in a bowl. Heat the cream and wine together until it begins to boil. Immediately pour the liquid into the chocolate and allow to sit, undisturbed, for a minute. Carefully whisk, starting in the center and working your way out, until the mixture comes together and emulsifies. Whisk in the butter half way through so it is fully incorporated. If it cools off too quickly and it doesn’t completely mix together you can microwave it on very low for a very short time, but try to avoid this. If the chocolate gets too hot, it will separate. Whisking it too hard and too long with cause it to separate as well.

Pour the ganache into a shallow bowl and allow it to set up. The timing really depends on the temperature of your kitchen but give it a couple of hours. Refrigeration is an option but I prefer to allow it to set up at room temperature. When it’s thick enough to gather by spoonfulls, it’s ready to roll. Roll by spoonfulls into balls, roll it in your coating of choice, if desired and place on a parchment or wax paper lined baking sheet. Refrigerate until you need them. Allow them to sit at room temperature for up to an hour before serving.


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