Luscious, incredible, creamy, ecstasy invoking truffles…
Flavored lovingly with one of the most intoxicating fragrances – the zested clementine…
– and a good splash of Cabernet, simmered down to virtually a syrup, deepening the truffles with rich, concentrated, elusive mmmm.
Having a little sip of wine as the afternoon rolled into evening, I could not resist making these truffles on day the widely publicized snowstorm and deep freeze commenced.
And had a sweet inspiration to decorate my 6 year old, impressively rotund rosemary bush for my yule tree this year. I dashed back and forth at whim from kitchen to living room, decorating, whisking chocolate, and – breathing in deeply now –
Can you almost smell the heady chocolate?
In vicinity of the smiling crescent moon…
As we jump full on into this season of very special, heart-filled memories… and delicious desserts…
These truffles I chose to finish in that classic, simple style – rolled in cocoa. *Though I do love that extra dip into tempered chocolate, too.
Please make these truffles, so we can be smiling together about them, from our various corners of the world, from our cocoa dusted kitchens, licking our fingers, thinking about who we will share them with. For these truffles are meant for sharing.
Cabernet Chocolate Truffles
Makes about 36 3/4 inch round truffles, give or take
- 10 ounces dark chocolate, chopped, or use quality chocolate chips
- 1/2 c. organic half and half cream (or almond, or hemp milk)
- 1/3 c. Cabernet (or Merlot…red wine)
- 1 1/2 tbsp. clementine (or tangerine, orange) zest
- 1 c. (approximately) cocoa, sifted
Bring cream and zest to simmer over medium heat in a mid-sized saucepan. Meanwhile, in small saucepan, reduce Cabernet down to approximately 1 tablespoon, a rich syrupy liquid. Add chocolate to cream, whisking constantly, remove from heat. Whisk in Cabernet. Cool in refrigerator, whisking occasionally, pulling the whisk from the pan before it solidifies – and take your privilege of sampling the truffle mix like a happy child, licking straight from the whisk with a holiday-ish smiley indulgence. Sharing as may happen with kitchen passerby. When the mixture is really quite chilled, use a teaspoon to scoop up small chunks – and here is where you get messy – I love this part. Chocolatey messy. Roll the truffles in your palms, then back into the pan. When you’ve rolled them all, chill once more for a few minutes. Now roll all of the truffles – plunk!! – into the bowl of sifted cocoa.
Have another sip of wine, and sample one of your truffles with it. Perfect pairing.
Wishing peace and abundance for all living things.
Reblogged this on One Heart World ~ with Margaret Gilfoyle and commented:
Sharing has no season, but in this season, I invite you, to make, to revel in, and then share these glorious truffles with a smile. With generosity. Make them with love.
I would like these with the red wine!!
They are wonderful, thanks for visiting and following Pachamama’s Beautiful Food!
I just found this recipe, and am looking forward to trying it! In fact, I would like to send some to a friend – do you think they would hold up for a next-day delivery? Or melt and be a mess?
Hello Lisa! These truffles are fabulous! Where would they be traveling? I have shipped truffles across the country and they have made it in good shape. The milk I recommend for firmest truffles is regular cow milk’s half and half cream. The plant milk based truffles do soften more quickly in warm temperatures. You could also get little individual candy cups to place them in. Hope this helps and have fun making them!
I just want to send them from north of London to south of London. Too far to drive, but easy for overnight delivery. It needs to be vegan, though, so I thought about using coconut cream. That will give it a bit of coco flavour, but I think it will make it less likely to lose its shape. Unless I can think of something else that would be better and flavourless.
I think the coconut cream is a good idea, and it’s not a real warm season there now – hopefully will be great! You might try just a little bit less coconut cream than the recipe calls for the “milk” aspect. Enjoy making them!