DARK CHOCOLATE ICEWINE TRUFFLES
While Canada’s award-winning icewine is best served chilled, these rich truffles laced with icewine are divine either chilled or at room temperature. One or two served with coffee will give just the right touch of sweetness to cap off a grand dinner party. Two good-quality chocolate bars are what you need for these addictive truffles.
¼ cup (60 mL) Riesling or Vidal icewine
7 oz (200 g) good-quality chocolate, preferably 70% cacao
⅓ cup (80 mL) whipping cream
1½ tbsp (22 mL) unsalted butter
½ cup (125 mL) icing sugar ½ tsp (2 mL) pure vanilla extract
½ cup (125 mL) cocoa powder or icing sugar or gold sanding sugar
1 Prepare and measure all ingredients before starting to cook. Bring icewine to room temperature. Finely chop chocolate. Heat cream and butter in a medium-size saucepan, until it comes to a boil. Stir in icing sugar until melted. Add the chocolate all at once, then remove pan from heat. Stir gently until chocolate is melted. Immediately add icewine and vanilla. Gently and slowly stir in. Turn into a bowl.
2 Press a piece of plastic wrap over the surface and leave on counter until mixture cools to room temperature, about 2 hours. Then refrigerate until firmed a little but still spoonable, about 2 hours.
3 Line a baking sheet with parchment paper. Using a 1¼-inch-wide (3-cm) ice cream scoop that holds 2 tsp (10 mL), or a melon baller, scoop up chocolate mixture. Gently press chocolate into the scoop, smoothing the top to create a flat bottom for truffles and wiping off any chocolate on the sides of the scoop. Drop chocolate truffle onto lined sheet. (If chocolate sticks to scoop, lightly spray scoop with oil before spooning up chocolate.) For a round truffle, gently roll 2 tsp (10 mL) of chocolate mixture between your palms until fairly smooth, and place on lined sheet. Refrigerate truffles for at least 1 hour to firm or up to 2 days.
4 To coat cold truffles, place about ¼ cup (60 mL) cocoa powder, icing sugar or sanding sugar in a small bowl. One at a time, place a cold truffle, flat-side up, in bowl. Gently holding the sides, twirl truffle to evenly coat. Then sit on a parchment paper-lined container that has a tight-fitting lid. Repeat until all truffles are coated. Seal and store in a cool place or refrigerator, and serve within 2 weeks. Makes about 24 truffles