From Chateau Chantal, adapted from London Winery, Ontario
1/3 cup whipping cream
1/2 pound semisweet chocolate, finely chopped
1/3 cup Chateau Chantal Icewine
2 T. butter, softened
1/4 cup cocoa powder
1 t. powdered sugar
Bring cream to boil and add to chocolate in a bowl. Blend, then stir in Icewine.
Beat in butter when cool. Set aside until firm enough to handle, then drop mixture by small spoonfuls into a shallow dish of cocoa powder sweetened to taste with powdered sugar.
Roll each truffle in cocoa, rounding it between the palms of your hands. Dust hands with cocoa as necessary to keep truffles from sticking. If truffles are too hard to shape, wait until they soften. If they are too soft, chill until firm. Truffles look more authentic if they are a little irregular in shape.
Shake truffles gently in a dry strainer, if necessary, to remove excess cocoa. Store in an airtight container in the refrigerator for up to 10 days or in freezer for up to 3 months. Remove from refrigerato3 30 minutes before serving to soften slightly.
Serve in a candy dish or place each truffle in a fluted paper cup.
Makes 3 dozen small truffles