Nadine Begin’s Ice Wine Truffles

From "Meals & Memories," Chateau Chantal

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Nadine Begin (right) with her mother and and a young Marie-Chantal Dalese in their Christmas eve attire around 1984. Photo courtesy of Chateau Chantal

Ice Wine Truffles
1/3 cup whipping cream
1/2 pound Callebaut chocolate
1/3 cup Chateau Chantal Ice Wine
2 tablespoons butter, softened
1/4 cup cocoa powder
1 teaspoon powdered sugar

Bring cream to a boil and add to chocolate in a bowl. Blend, then stir in Ice Wine. Beat in butter when cool. Set aside until firm enough to handle. Then drop mixture by small individual 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 too soft, chill until firm. Truffles look more authentic if a little irregular in shape.

Shake truffles gently in a dry strainer to remove excess cocoa, if necessary. Store in an airtight container in the refrigerator up to 10 days or in a freezer up to 3 months. Remove from refrigerator 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.

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