Cabernet Sauvignon Truffles

6 tbsp. unsalted butter
2 tbsp. heavy cream
8 oz. bittersweet chocolate, broken into pieces
1/4 cup cabernet sauvignon wine *
Walnuts, toasted and ground or unsweetened cocoa powder

Directions:

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. Add wine; mix well. 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. Lasts for about a week covered in the refrigerator and freezes well, too.

Comments from Carl :

* The better the wine, the better the truffles.

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!!

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 tasting 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!!

User Reviews:

Delicious. I had a little trouble forming the balls though -- some of the butter separated while it was chilling and formed a solid yellow layer atop the chocolate. The chocolate then crumbled when I tried to form it into balls. I ended up molding the balls together with my hands, which was a major pain in the toosh. But, they were tasty, so I can't complain too much.

submitted by ryansnyder on December 01, 2004

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