Cabernet Sauvignon Truffles
Serve with Kendall-Jackson Cabernet Sauvignon

Recipe by Chef Tara Wachtel

Servings: 55 Truffles

Ingredients:

• 1 C. heavy cream
• ½ tsp. vanilla extract
• 1 pinch salt
• 3 oz Kendall-Jackson Cabernet Sauvignon
• 1 pound quality dark chocolate, chopped
• 2 Tbsp. unsalted butter, softened
• 4 oz quality cocoa powder

Preparation:

Heat cream, salt and vanilla to a boiling point. Add Kendall-Jackson Cabernet and allow to simmer for five seconds. Remove from heat and add the chopped chocolate, stirring until it is completely melted. After the chocolate is completely melted, add the butter and stir until it dissolves into the mixture. Pour entire mixture into an airtight container and place in the refrigerator. Let the chocolate cool until it sets and becomes rather firm. This can be done a day ahead of time.

When the filling becomes firm, use a teaspoon (or melon baller that's been dipped in hot water and dried) and form it into small mounds the size of cherries, or a little less than ½ ounce each. Place on sheet pans lined with baking paper. Refrigerate for ten minutes to set.

Roll the chilled filling into round balls between your hands. Place back on sheet pans and let them firm up again in the refrigerator. Roll the truffles in cocoa powder. When coated, gently place on a sheet pan with parchment paper.