How to Make Wine Infused Truffles
Chocolate truffles filled with rich, dark ganache are a decadent taste experience that every confirmed chocoholic can appreciate. These sumptuous little treats named after the expensive French mushroom-like fungus are synonymous with luxury but are surprisingly easy to make. The key to making a delectable, smooth textured truffle is to use high-quality chocolate and heat it to just the right temperature. With the infusion of a sweet dessert or ice wine, the flavor of the truffle is taken up a notch that will certainly please both the chocolate and wine lover alike.Wine Infused Truffles
(Makes 1 to 2 dozen truffles, depending on the size you desire)
¾ cup bittersweet chocolate, cut into small pieces
½ cup heavy whipping cream
2 tablespoons of any quality dessert wine such as Muscat, Sauternes, or Ice Wine
½ cup, chopped pecans
½ cup high grade cocoa powder
Place chocolate in medium-size bowl. Pour cream into small saucepan and bring to a boil. Immediately pour cream over chocolate and stir until chocolate has melted. Stir in wine. Cover with plastic wrap and chill in refrigerator for 2 to 3 hours. With small ice cream scooper or melon baller, scoop into small balls. Place onto parchment covered baking sheet. Freeze for 20 minutes. Roll truffles in pecans and then in cocoa powder.
