Do you have a baking soundtrack? Lately mine’s been Lianne La Havas‘s cd “Is Your Love Big Enough?” From cheeky to soulful, this girl’s got me hooked. The 23 year old Brit is coming to Montreal in the spring, but unfortunately I’ll be out of the country so I’ll miss her concert. Hopefully I’ll get to see her live another time. Her voice has such a lovely texture that complements the deep richness of these red wine chocolate truffles. Infusing the dark chocolate with the Cabernet Sauvignon adds complex undertones to this confection. My only issue with this recipe is that the bitter cocoa powder masks the red wine flavour. Next time I’ll simply omit the cocoa powder all together and possibly coat the truffles with chocolate shavings instead.
Recipe adapted from Pastry Affair
Yields 16 portions
8 ounces semi-sweet or bittersweet chocolate, finely chopped
1/2 cup dry, red wine (I used Cabernet Sauvignon)
2 tablespoons butter, melted
1/2 cup cocoa powder
1) Place the chocolate in bowl and set aside.
2) Bring the wine to a boil in a small saucepan over medium-high heat.
3) Pour the wine over the chocolate and set aside for 5 minutes for the chocolate to melt.
4) Stir the chocolate until the mixture becomes silky smooth.
5) Add the melted butter.
6) Set the bowl aside for 30 to 45 minutes to allow the chocolate to firm up. Stir every 5 to 10 minutes. Do not refrigerate or freeze the chocolate to shorten the cooling time.
7) Place the cocoa powder in a small bowl.
8) Roll the chocolate into a sphere and then roll the truffle in the cocoa powder until it is completely covered.
9) Shake the truffle in a fine mesh strainer to remove the excess cocoa powder.
10) Set the truffles on a baking tray to firm up.
Store the truffles in an airtight container at room temperature for 1 week, or in the refrigerator for up to 2-3 weeks. Before serving the truffles, bring them back to room temperature.