Spiced Cabernet Truffles - Chocolate Truffles

The secret to great truffles is good quality chocolate. Valrhona, Callebaut or Scharffen Berger are good choices and you'll be rewarded with a lusciously rich smooth texture. . You'll find professional looking candy boxes and papers at Cincinnati Cake and Candy.

Spiced Cabernet Truffles
Makes 12 truffles

1 cup Cabernet Sauvignon
14 ounces semi-sweet chocolate, finely chopped
1 cup heavy cream
1 teaspoon vanilla
3/4 teaspoon cinnamon
2 tablespoons butter, room temperature
1 cup cocoa powder

Bring the wine to a boil in a small saucepan over medium-high heat. Reduce to 3 tablespoons. Transfer to a medium bowl. Add the chocolate.

Combine the cream, vanilla and cinnamon in a small saucepan over medium heat. Pour over the chocolate-wine mixture and stir until the chocolate is melted. Add the butter and mix well. Refrigerate until firm, about 1 hour.

Form into small balls, using a melon baller. Roll in the cocoa powder to cover. Store in a sealed container in the refrigerator for up to 1 week; bring to room temperature before serving.

Chocolate Truffles
Makes 12 truffles

4 ounces good quality chocolate, roughly chopped
1/4 cup heavy cream
1 1/2 tablespoons liqueur (Kahlua, Chambord, Grand Marnier, Baileys, etc.)
1/4 cup good quality cocoa powder for dusting
Optional coatings: sweetened, shredded coconut, finely chopped unsalted, toasted almonds, hazelnuts or pistachios

Place chopped chocolate in small mixing bowl. In a microwave safe glass measure, combine cream and liqueur; heat on full power for 45 seconds. Pour hot cream over chocolate; whisk (don't beat) just until smooth and well blended. Transfer to a small glass bowl; cover and refrigerate until firm, at least 3 hours. Line baking sheet with parchment, or waxed, paper. Drop mixture by rounded spoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes. Sift cocoa into a bowl (or use optional toppings). Quickly roll each spoonful of chocolate mixture into a ball about ¾-inch across. Drop into cocoa or other topping; roll each truffle to coat. Chill until firm. Stored in an airtight container, in the refrigerator, the truffles will last up to 2 weeks. Let stand at room temperature for 15 minutes or so before serving.