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Plum Wine Chocolate Truffles

from East Meets Southwest by Michael Fennelly
Plum Wine Chocolate Truffles

Ingredients:
1 pound high-quality imported bittersweet chocolate
1/2 cup heavy cream
1/2 cup Japanese plum wine
3 tablespoons unsalted butter
1 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
Makes 30 small truffles.



Hand-formed truffles are easy to make if you are well organized and patient. These delightful spheres are infused with the flavors of Japanese plum wine and cinnamon. Serve with fresh fruit for an even more festive dessert.

Line a baking sheet with parchment paper. Remove the chocolate mixture from the refrigerator. With a small melon baller dipped in very cold water and with cool hands, shape the truffle mixture into balls. Place balls on the prepared baking sheet. Cover and chill again until firm. These balls will become the centers of the truffles.

Place the remaining 1/2 pound chocolate in the top pan of a double boiler placed over gently simmering water. Stir until completely melted. Remove from heat and continue to stir until the temperature is just warm to the touch (88°F).

Line a second baking sheet with parchment paper. Pick up a chilled chocolate ball and dip it in the melted chocolate. Roll it in the chocolate so that it is completely coated on all sides. Retrieve the truffle with 2 forks and let the excess chocolate drip off. Carefully place the truffle on the prepared baking sheet. Repeat with the remaining chocolate balls. If the melted chocolate becomes too cool for coating, reheat it again; if the truffle centers become too soft, chill them again. Be careful to keep the soft truffle center from melting into the chocolate coating. Let the dipped truffles stand until the chocolate coating has hardened.

Sift together the cocoa powder and cinnamon into a bowl. One by one, place each truffle in the cocoa mixture and gently roll it around to coat completely. Store the truffles in a covered container at room temperature.

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