Cabernet Truffles Recipe

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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

* Per serving · 4 servings · Values may vary.