Tarragon and Merlot Truffles

Name: Tarragon and Merlot Truffles
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT2H26M0.000S
Yield: 40 to 45 truffles
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

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Level: Easy
Total: 2 hr 26 min

Prep: 20 min
Inactive: 2 hr
Cook: 6 min

Yield: 40 to 45 truffles

Level: Easy
Total: 2 hr 26 min

Prep: 20 min
Inactive: 2 hr
Cook: 6 min

Yield: 40 to 45 truffles

Ingredients

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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

Line a baking sheet with parchment paper. Set aside.
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.
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.
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.