Kendall-Jackson Cabernet Sauvignon Truffles
Serve with Kendall-Jackson Cabernet Sauvignon
Recipe by Justin Wangler
Makes about 50 truffles
Ingredients:
- 3 ounces Kendall-Jackson Cabernet Sauvignon
- 1 cup Heavy cream
- 1 pinch Salt
- 8 ounces Quality dark chocolate, chopped
- 4 ounces Quality cocoa powder
Preparation:
In a small pot over medium high heat cook the Kendall-Jackson Cabernet until it is reduced to syrup. Add the heavy cream and salt and bring to a simmer. Remove from heat and add the chopped chocolate, stirring until it is completely melted. After the chocolate is completely melted pour entire mixture into a plastic container and place in the refrigerator. Let the chocolate cool until it sets and becomes rather firm. This can be done a day ahead of time.
When the filling becomes firm, use a teaspoon and form it into small mounds the size of cherries. Place on sheet pan lined with baking paper. Refrigerate for ten minutes to set. Roll the chilled filling into round balls between your hands. Place back on sheet pans and let them firm up again in the refrigerator. Roll the truffles in cocoa powder. When coated place in an airtight container with any remaining cocoa powder. Store in refrigerator for up to one week.
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