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.

reduced, syrupy Cabernet wine

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.