Tarragon and Merlot Truffles (Giada De Laurentiis) |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 40 |
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Ingredients:
1/3 cup heavy cream |
one 12-ounce bag semisweet chocolate chips |
1/3 cup chopped fresh tarragon |
3 tablespoons merlot wine |
1/8 teaspoon fine sea salt |
1/2 cup unsweetened cocoa powder |
Directions:
1. Line a baking sheet with parchment paper. Set aside.
2. Place the cream and chocolate in a medium bowl and place over a pan of barely-simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the tarragon, wine and salt until smooth. Refrigerate for 2 hours until firm.
3. Let the mixture stand at room temperature until moldable, about 45 minutes. Using a melon scoop, scoop level amounts of the truffle mixture onto the prepared baking sheet. Roll into 1/2-inch balls.
4. Place the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated. Arrange on a platter and serve, or refrigerate in an airtight container.
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