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Categories:Viewed: 23 - Published at: 9 years ago
Ingredients
- 8 ounces bittersweet chocolate, finely chopped
- 13 cup unsalted butter
- 1 teaspoon vanilla extract
- 14 cup heavy cream
- 14 cup cabernet sauvignon wine
- unsweetened cocoa powder, to coat truffle
Method
- In a double boiler, melt the chocolate over simmering water.
- Remove from heat, mix in the butter until smooth, then whisk in the cream, the vanilla, and the wine.
- Cover and chill until it firms up.
- Then form round balls (1 to 1 1/2 inches) of the chocolate mixture and roll them in the cocoa to coat.
- Store, covered in the refrigerator until just before serving.
