These truffles were featured in our advertisement in the Parkersburg News and Sentinel 2009 Cookbook. It is adapted from Chateau Chantal who adapted it from London Winery. These truffles are easy to make, but they will need time to cool a couple of times, so start early or preferably the day before serving.
You will need:
1/3 cup whipping cream
1/2 pound semisweet chocolate, finely chopped
1/3 cup Magical Dreams (Unicorn Wine Guild’s Riesling wine in an ice wine style)
2 Tablespoons butter, softened
1/4 cup cocoa powder
1 teaspoon powdered sugar
Bring the cream to a boil, being careful not to scorch it. Place chocolate in a bowl and add the milk. Blend until the chocolate is melted, making a ganauche. Add the Magical Dreams and allow to cool. Beat in the butter. (You can add the butter when the chocolate is warm the first time, but by allowing it to cool and then reheating, you temper the chocolate for a better product.) Refrigerate until firm enough to handle. Once cool, drop mixture by small spoonfuls into a shallow dish of cocoa powder sweetened with the sugar to taste. Roll each truffle in the cocoa, rounding between the palms of the hand. Dust hands with the cocoa if necessary to keep the truffles from sticking. If the truffle mixture becomes too soft, return to the refrigerator to harden then continue making the truffles. The completed truffles may be shaken gently in a strainer to remove excess cocoa, if desired. Store in an airtight refrigerator for up to 10 days or in the freezer for up to 3 months. Remove from the refrigerator 30 minutes before serving to soften slightly. Serve in a candy dish or place each truffle in a fluted paper cup. Makes 3 dozen small truffles.
Hint: To make a great topping for ice cream, make the ganache, add the butter while warm and serve warm over ice cream.
Tea at the Unicorn Wine Guild 