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* The better the wine, the better the truffles.
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In a small saucepan, bring butter and cream to a simmer.
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Remove pan from heat, add in chocolate.
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Stir till chocolate melts and mix is smooth.
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Transfer mix to a bowl and chill till hard.
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Using a tsp.
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or possibly melon baller, form mix into balls about 1-inch in diameter.
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Roll balls in walnuts or possibly cocoa pwdr.
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Store truffles in refrigerator, but allow to stand about 20 min at room temperature before serving.
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Lastsfor about a week covered in the refrigerator and freezes well, too.
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Carl's
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Comments: I prefer the melon baller because it makes such uniformly round shapes.
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I also use the walnuts rather than cocoa pwdr, smashing the walnuts till they are about the same size as finely minced garlic.
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Don't attempt to operate a motor vehicle or possibly use heavy equipment after scarfing a plate of these!
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!
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Serving Suggestion: Open a bottle of your finest Cabernet to make the truffles.
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Vacu-Vin the bottle and save it to accompany the truffles when they're ready to eat.
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This is one of the greatest taste treats of the century, folks.
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Also try adding some thin slices of asiago cheese along with some apple, pear, and nectarine slices to your serving plate!
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!
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Credit Where It's Due Department: The above recipe from Cakebread Cellars
