|Prep time||25 minutes|
|Cooking time||30 minutes|
|Total time||55 minutes|
A perfect dessert for your Valentine or for yourself!
8 ozbittersweet or semi-sweet chocolate (roughly chopped)
1⁄2 cheavy cream
4 Tdorchester or jawbone (Should be a dry red wine)
2 tpowdered sugar
1⁄2 tvanilla extract
1⁄4 texpresso powder (Optional)
1 dscocoa powder for dusting
- Place chopped chocolate in a large mixing bowl. Heat cream in a small saucepan over medium high, just until it boils. Pour hot cream directly into the bowl with chocolate; add wine, powdered sugar, vanilla and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted. (If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts completely.) Cover bowl, place it in refrigerator to set, 1 to 2 hours.
- Line a baking sheet with parchment or wax paper and dust cocoa powder into a wide plate or pie dish. With a small scoop, melon baller, or spoon, scoop chocolate and form it into a ball, then it roll in cocoa powder. Place on baking sheet, then repeat with remaining chocolate.
Refrigerate truffles for 30 minutes to set. Serve slightly chilled or at room temperature