Dessert
Ariel's Chocolate Truffles
Amphora Winery
4791 Dry Creek Road #6
Healdsburg, CA 95448
amphorawines.com
- RECIPE YEAR: 2016
- RECIPE BY: Ariel Ross
- YIELD: Serves 8
- PAIRS WELL WITH: Amphora Port
Chocolate truffles and port are a classic pairing for the end of a meal on a cold winter's night. These truffles also make a wonderful gift.
Ingredients:
- 1/2 pound semisweet or bittersweet chocolate, chopped
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1 cup cocoa powder
Directions:
Place the chocolate in a bowl or a baking dish. Sprinkle the cardamom and salt evenly over the chocolate, then add the vanilla. In a small saucepan over medium-high heat, warm the cream just until it simmers. Pour the cream over the chocolate mixture, covering the chocolate completely, and let stand for about 2 minutes to melt the chocolate. Stir with a whisk until completely mixed and emulsified. Let the chocolate mixture cool to room temperature, then refrigerate until hardened, about 2 hours. Line a baking sheet with parchment paper. Working quickly, use a teaspoon to scrape out a 1-teaspoon portion of the chocolate mixture and roll into a ball between your palms. Place the truffle on the prepared baking sheet. Repeat with the remaining chocolate; you will have about 30 truffles. Cover and refrigerate for at least 4 hours or up to overnight. Just before serving, place the cocoa powder in a small bowl and lightly dust each truffle in the cocoa powder, shaking off the excess. Place on a serving platter or in a gift tin.
