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Cabernet Truffles

in Diana's Recipe Book

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Servings: 24 (1/2 oz.) Cabernet Truffles
"I was given this recipe for these scrumptious truffles from Mainbrace Internationl Limited. They are agents for fine wines, spirits, and beers in Atlantic Canada, Nova Scotia. I Hope you enjoy them. Serve them as an after dinner "Sweet", your guests will love them".........Diana

8 ounces bittersweet chocolate, finely chopped
1/3 cup unsalted butter
1 teaspoon vanilla extract
1/4 cup heavy cream
2 fluid ounces (1/4 cup) Cabernet Sauvignon Wine
Unsweetened cocoa powder to coat truffles

In a double boiler, melt the chocolate over simmering water. Remove from heat, mix in the butter until smooth, then whisk in the cream, the vanilla, and the wine. Cover and chill until it firms up. Then form round balls (1 to 1 1/2 inches) of the chocolate mixture and roll them in the cocoa to coat. Store, covered in the refrigerator until just before serving.

Source: Recipe adapted from Mainbrace International Limited, Agents For Fine Wines, Spirits and Beers in Atlantic Canada, Nova Scotia. They're website is: http://www.mainbrace.ca

Date: March 4, 2002

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