Category: Truffles, bonbons and candies
Preparation time: 60 minutes
Makes 60 truffles.
INGREDIENTS:
15 ounces of semi-sweet or bittersweet chocolate
1 cup of heavy cream
1/3 cup of red wine
3/4 cup cocoa powder
1tbsp Unsalted butter
Assembly:
Put the semi-sweet chocolate inside a heat-proof bowl.
Microwave in pulses of 15-second increments, constantly stirring the chocolate each time. Do this until the chocolate has completely melted. Set the bowl aside.
Pour the heavy cream into a medium-sized saucepan. With medium heat, start whisking the cream occasionally until it starts to boil.
Remove the saucepan from heat and pour it over the chocolate.
Carefully stir the mixture using a wooden spoon.
When the mixture is blended thoroughly, add the wine and butter slowly until completely combined.
Cover the ganache with a plastic wrap pressed on top of the mixture.
Let it sit at room temperature for around 30 minutes, then chill in the refrigerator for 3-4 hours.
Line a large cookie sheet with wax paper and set aside. Put the cocoa powder on a plate.
By this time, your ganache should reach a consistency where it can be scooped and shaped easily. Take it out from the fridge and set the bowl on the counter.
Scoop out small quantity of ganache using a teaspoon and shape it into a ball.
Dip the ball lightly into the plate full of cocoa powder before placing it on the cookie sheet. Repeat the process until you have used up all the ganache.
Allow the truffles to chill inside the fridge before serving them.
TIP: You can also use white wine if you want. Red wine goes well with richer flavors, so you can pair it with dark or bittersweet chocolate. White wine does better with sweeter flavors, so it would be better paired with milk chocolate and white chocolate.
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